New York Strip Steak With Brandied Mushrooms

From: Boomette

On Sep 21, 2008

DH cooked the steak on the bbq (which was 1 hour in a marinade with Montreal Spice Blend, soy sauce and olive oil). And I cooked the mushrooms in the skillet, followed all the steps. At the end, when the sauce with the mushrooms were ready, I added the juice of the cooked steak in it to give it more flavour. Nothing was wasted. It was so good. Even DS liked the mushrooms. Thanks Lainey. Made for Zaar Star Game

From: bmcnichol

On Aug 26, 2008

I was so hungry for steak and decided to make this recipe. I made exactly as written other then I didn't cook the steaks in oil but on the grill. I also didn't have fresh thyme so used dried. These was really good.

From: atlfitgirl

On Aug 19, 2008

This rating is really for the mushrooms since we prefer our steaks grilled... but the brandied mushrooms were the real winner here... I used only 1lb of mushrooms since it is only the 2 of us, but I know we could have polished off 2lbs... they were that good!! Made them just as written and they were to die for... Loved the creaminess and the brandy aroma... We will make these often... thanks for sharing!!!

From: bluemoon downunder

On Oct 15, 2008

My journey to making this superb recipe for tonight's dinner involved being initially drawn to it by Boomette's enticing photograph, and having I'mPat translating what "New York Strip Steak" is here! Then with "N" up in All New Zaar Cookbooks Tag, I grabbed the chance to tag this recipe. I was halving the recipe for two so got my butcher to cut two strips of porterhousee steak and (as a mushroom lover) with a generous interpretation of what half of two pounds of mushrooms meant, I was ready to go! Wonderfully clear instructions and this dish was just superb! I have only very rarely used brandy in cooking but after discovering the mushroom component of this recipe...WOW! We are not big steak eaters, but enjoyed this dish immensely. But I will be making mushrooms this way again - SOON! Garlic and thyme are just so perfect with mushrooms, but the brandy and cream: a superb taste sensation. I used low-fat cream as I've always found one can cut calories there without any appreciable loss of flavour and richness, and I needed to do that as I plan to make these often. Thanks for sharing yet another fantastic recipe, Lainey!