Peppercorn Demi NY Strip Steak with Olive Oil Poached Mushrooms
- Level: Easy
- Yield: 4 servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Mushrooms:
2 cups olive oil
1 1/2 cups button mushrooms
Steak:
2 cups mashed potatoes
2 tablespoons unsalted butter, at room temperature
20 stalks asparagus, pencil or small size, poached in water and dry white wine
Four 10- to 12-ounce NY strip steaks
Salt and ground pepper
1/4 cup green peppercorns
1 cup prepared demi-glace
1 tablespoon minced garlic
Directions
- For the mushrooms: In a saucepan over medium-high heat, bring the oil to a light simmer and reduce to medium heat. Then add the mushrooms and cook until the exterior of the mushrooms softens, about 4 minutes. Remove and hold on a plate until serving.
- For the steak: Preheat the oven to 400 degrees F. Warm the prepared potatoes and hold warm. Heat a thick-bottomed pan until the verge of smoking over medium-high heat. Then sprinkle the steaks with salt and pepper on both sides. Apply the steak to the heated pan. Sear on the first side for 4 minutes. Reduce the heat to medium, and then flip and repeat the process on the second side. This will result in a medium-rare steak. Finish the oven for higher temperatures.
- Once the steak is cooked, remove from the pan to rest, and then add the peppercorns to the pan and warm for 20 seconds. Then add the demi-glace and garlic, warming for 3 minutes. Once warmed, remove from the heat and stir in the butter until smooth.
- To serve, place a quarter of the mashed potatoes in the center of a plate, then place the cooked steak and drizzle with 1/4 cup sauce. Finish with a quarter of the mushrooms and 5 pieces of poached asparagus and serve.