New York Strip Steak with Brandied Mushrooms and Fresh Thyme

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Bistro

Rated: 5 stars out of 5Rate itRead users' reviews (58)

RECIPE
COMMENTS & REVIEWS(58)

Cook Time:
22 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 22 min
Total:: 37 min

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Ingredients

4 New York strip steaks, each about 1 1/2 inches thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
Leaves from 2 sprigs fresh thyme
2 cloves garlic, chopped
1/4 cup brandy
1/2 cup heavy cream

Directions

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

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Comments & Reviews

recipe New York Strip Steak with Brandied Mushrooms and Fresh Thyme
Toni Chula Vista, CA 10-30-2009
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This was a great Pre-birthday dinner for my Halloween b-day husband
Rated: 5 stars out of 5

We love this meal! It was so easy and looked great on the plate. Will become a part of my "special meals" file.
recipe New York Strip Steak with Brandied Mushrooms and Fresh Thyme
Julie Fenton, MO 10-28-2009
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Awesome and easy
Rated: 5 stars out of 5

I used chicken breast instead of the steak, white wine instead of the brandy because I didn't have the steak or the brandy in... the house and it was a last minute dinner. It was fantastic and very elegant. I will most definately use this recepie again using the correct ingredients.Read more
recipe New York Strip Steak with Brandied Mushrooms and Fresh Thyme
VAL Oakland, CA 10-27-2009
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decadent and fast, you'll never forget it
Rated: 5 stars out of 5

I did the recipe sans steak and replaced with rice, making it into a side dish. I also added bacon, and cooked it in bacon... grease instead of olive oil. Sounds like a lot of amendments, however, I have cooked the recipe just as Tyler intended and it tasted relatively the same. Delicious, decadent, unforgettable.Read more
recipe New York Strip Steak with Brandied Mushrooms and Fresh Thyme
Allisha Long Beach, CA 10-26-2009
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Good bye to Fancy Steakhouses
Rated: 5 stars out of 5

This is definitely The Ultimate. Cooked it on a electric stove, on a cast iron skillet. It was the best (and definitely waaay... cheaper than eating out). This was my first time cooking a steak, and I still can't believe I pulled that one off pretty well. And you can forget about that nasty A1 sauce, because the brandied mushrooms was very flavorful. The creamy texture, savory-ness of the cooked brandy marvelously enhanced the flavor of the already delicious oyster mushrooms that it complemented the steak very well. And not to mention it was really fun and chef-like to set the skillet on fire with brandy. Never will I step foot into another steakhouse again.Read more
recipe New York Strip Steak with Brandied Mushrooms and Fresh Thyme
Heidi Odenton, MD 09-13-2009
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Super YUMMY!!
Rated: 5 stars out of 5

I was a little hesitant to make this since my husband and I are not the biggest fans of mushrooms...but boy did we love this... dish! The way the mushrooms are prepared, with the garlic and thyme, add such a rich aroma and are so flavorful. I chose to opt out of the NY strip (not a fan of the cut), so I prepared this with sirloin steaks and it was just as yummy. Definitely making this dish again!Read more
recipe New York Strip Steak with Brandied Mushrooms and Fresh Thyme
Daniel Racine, WI 05-31-2009
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Excellent Steak
Rated: 5 stars out of 5

This tasted excellent we used a ribeye steak that was so juicy and moist. The mushroom caps were delicate. We used more... types of herbs that added even more flavor...rosemary, tarragon, and thyme. We also added a shallot. The brandy just enhanced the flavors. Excellent!!!!! Thanks!Read more