Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1 garlic clove, peeled and halved

  3. 4 (12 ounce) NY strip steaks or tenderloin or sirloin steaks

  4. 1/2 cup cracked black peppercorns

  5. 2 tablespoons coarse salt

  6. 1/4 cup Worcestershire sauce

  7. 1/2 cup cognac or brandy

  8. 1 1/2 pounds fresh portobello mushrooms

  9. 1/4 cup olive oil

  10. 1/2 cup chopped shallots

  11. 1/2 cup finely diced tomatoes

  12. 2/3 cup heavy cream

  13. 1/2 cup beef or vegetable stock

  14. 1/2 cup chopped fresh basil

  15. 1/2 cup chopped Italian parsley

  16. Salt and white pepper

Instructions Jump to Ingredients ↑

  1. To prepare the steaks: Rub steaks with garlic clove , salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour, minimum.

  2. To prepare the ragout: Grill mushrooms whole, then coarsely chop into 3/4-inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.

  3. To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.

  4. Place mushroom ragout on plate. Cut steaks across the grain into 1/2-inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately.


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