Curtis Stone’s New York strip steak with mushroom pan sauce

This restaurant-quality dish from Curtis Stone is a must-try: juicy New York strip steak paired with homemade mushroom sauce.

Curtis Stone’s New York strip steak with mushroom pan sauce

Serves

4

Prep

15m

Note: +45 mins standing & 20 mins resting time

Cooking

1h 5m

Ingredients

  • 2 x 380g pkts Coles Australian No Added Hormones Graze Grass Fed Beef New York Strip Steaks
  • 40g unsalted butter
  • 250g mixed mushrooms (such as brown, cup, flat or portobello), sliced
  • 1/3 cup (80ml) thickened cream
  • 1 tsp Dijon mustard
  • 1 tbs finely chopped flat-leaf parsley
  • 2 bunches baby broccoli, trimmed, halved lengthways
  • 1 tbs olive oil

Mushroom stock

  • 2 tsp olive oil
  • 300g pkt Coles Australian Mushroom Mince
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 thyme sprig

Method

STEP 1

Arrange a wire rack over a rimmed baking tray. Place steaks on a plate and set aside for 45 mins or until steaks reach room temperature.

STEP 2

Meanwhile, to make the mushroom stock, heat the oil in a medium saucepan over medium-high heat. Add mushroom, shallot, garlic and thyme. Cook, stirring, for 5 mins or until mushroom is browned and starting to caramelise. Stir in 1 tsp salt. Add 2 cups (500ml) water and bring to a simmer. Reduce heat to low and gently simmer for 40 mins or until liquid reduces by half. Strain through a fine sieve into a jug, using the back of a spoon to push down on solids (there should be about 1 cup/250ml of mushroom stock). Discard the solids.

STEP 3

Heat a large heavy frying pan over medium-high heat. Pat steaks dry with paper towel. Season generously with salt and freshly ground black pepper. Use tongs to place the steaks, fat-side down, in the hot pan and cook for 2 mins or until the fat is rendered and golden brown.

STEP 4

Lay the steaks flat in the pan and cook for 1 min each side. Transfer to the prepared rack for 2 mins to rest, reducing pan heat to medium-low while steaks rest. Increase heat to medium-high. Return the steaks to the pan and cook for 1 min each side. Transfer to the rack for 2 mins to rest, reducing pan heat while steaks rest. Repeat cooking and resting process 2 more times or until the centre of the steaks register 51°C on an instant-read thermometer for medium-rare doneness. Set the steaks aside for 10 mins to rest.

STEP 5

Pour fat out of the pan, leaving any solids in the pan. Return to medium-high heat. Add the butter and mushrooms and cook, stirring, for 5-6 mins or until the mushrooms are golden brown and tender. Season. Stir in the cream, mustard and 3/4 cup (185ml) mushroom stock. Bring to a simmer. Reduce heat and cook for 2-3 mins or until sauce thickens slightly. Season. Remove pan from heat and stir in the parsley.

STEP 6 

While the sauce is cooking, toss the baby broccoli and oil in a bowl to coat. Season. Heat a large frying pan over medium-high heat. Add baby broccoli and cook, tossing occasionally, for 5 mins or until baby broccoli is lightly charred and tender-crisp.

STEP 7

Carve steak into 1cm-thick slices. Divide among serving plates with the baby broccoli. Spoon over the mushroom sauce to serve.

 

 

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