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New York Steak with Brandied Mushrooms



Bring steaks to room temperature and season liberally with kosher salt and fresh ground pepper.On high heat, bring 1/8cup of oil to smoke point in a large saute pan. Turn burner down to medium-high heat and carefully place steaks in the pan. For medium-rare, saute on each side for 2 minutes and remove from heat. Place steaks on a warm plate and lightly with tin foil.

Bring the saute pan back to medium-high heat and add butter remaining oil and mushrooms. Saute until mushrooms turn golden brown. Add garlic, Thyme and season to taste with kosher salt and fresh ground pepper. Cook for 1 minute and remove the mushrooms from the saute pan.

Reduce heat to medium and de glaze the saute pan with brandy. Add the cream and reduce by half. Return the mushrooms and steak juices to the pan on medium-high for another 2 minutes or until the sauce is thickened to the desired consistency.

Plate and enjoy!

In Fathers Day honor of: Jeff Lindauer, Don Lindauer, Dick Lindauer and Poppee Foster

Last Modified: 2010-06-01 13:54:21