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

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

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

  • Serves4
  • Cook time1 hour 5 minutes
  • Prep time15 minutes, +45 mins standing & 20 mins resting time
Curtis Stone’s New York strip steak with mushroom pan sauce


  • 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

Nutritional information

Per serve: Energy: 2295kJ/549 Cals (26%), Protein: 48g (96%), Fat: 37g (53%), Sat fat: 17g (71%), Carb: 3g (1%), Sugar: 2g (2%), Fibre: 5g (17%), Sodium: 314mg (16%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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