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New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout Recipe

New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout

Recipe courtesy Paul Jansen

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on October 23, 2012

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    I made the recipe this past Sunday and it came out so well! My friend raved about it also.! It is even good the next day as leftovers.

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  • on March 27, 2010

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    Amazing

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  • on October 09, 2009

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    I made this recipe out camping with friends and it was the most demanded item on our upcoming trip. If you wanna be a rock star - make this recipe!

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  • on July 26, 2009

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    The cracked pepper crust with the cognac butter was a lovely preparation for the steak. We made one slight variation with the steak. We seared the steaks for three minutes on each side and then popped the steaks into a 450 degree oven for a few minutes to complete cooking. (This is the way my husband likes me to cook his steaks. What really impressed me though was how quickly I was able to do the prep work for the dish. Then cooking was a snap.

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  • on April 28, 2008

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    Husband is major carnivore, I'm not. Recipe satisfied both our taste buds and felt like we were at a fine restaurant!

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  • on April 24, 2007

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    The Portobello Ragout was unbelievable, the cognac (I used brandy butter was above all. Would do it everyday.

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  • on April 08, 2007

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    This recipe was definitely yummy and decadent. The brandy butter put this over the top--delicious, but certainly not a slimming dish!

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  • on December 27, 2006

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    I loved this dish. I made it for a small dinner party we had. Everyone thought it was of resturant quality as well as gourmet food. It was delish!I will definitly make it again. If you need to impress anyone, this is a great dish to do it with. The taste is beyond anything you would dream it to be.

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  • on November 06, 2006

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    very good the ragout was real good nice and fresh. The cognac butter scared my wife cuq of the booze but it realy add to the dish and now she likes it. Should of made four steaks for left overs. Will make for my father-in-law.

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  • on August 22, 2006

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    I made this for my mom on her birthday and the whole family raved that it was better than an expensive restaurant. The cognac butter sauce was an amazing touch -- and the whole dish was easy too! I will definitely make this again whenever I need to impress someone.

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