| Ingredients | Image |
3 tbsp olive oil 12 oz assorted mushrooms (cremini, oyster, shiitake) cut into large pieces 3 garlic cloves, slightly crushed kosher salt and ground pepper 4 tbsp unsalted butter 4 6 ounce New York strip steaks, prime cut 1 cup chianti or full-bodied red wine ¾ cup chicken broth |
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Place a large heavy skillet over medium-high heat and add 2 tablespoons oil. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Add the garlic and rosemary, and continue to cook until the garlic is soft, about 1 additional minute. Taste and season with salt and pepper. Transfer to a bowl; set aside.
Return the skillet to the stove over medium heat, and melt 1 tablespoon butter with remaining 1 tablespoon oil . Season the steak with salt and pepper. When the oil is hot, add the steak and sear until the steak until brown, about 3 minutes per side for medium-rare. Transfer steak to a cutting board and allow to rest while preparing sauce.
Remove any excess fat from the pan, leaving all but 1 tablespoon. Add the Chianti and cook; stirring up bits known as fond, until the liquid has reduced to approximately 3/4 cup, about 3 minutes. Strain and return the liquid to skillet. Stir in the broth and bring to a boil. Simmer the liquid until it has reduced to about 1/2 cup, about 5 minutes. Remove from the sauce from the heat. Whisk in 3 tablespoons butter until melted and stir in mushrooms, warming completely through. Taste and adjust seasoning with salt and pepper.