New York Strip with sauteed mushrooms and Beurre Blanc

Was in the mood for a sexy sauce... you know the kind you lick off your fingers?   This Beurre Blanc really compliments the simplicity of a salt and peppered grilled steak along with some sauteed mushrooms.   I paired it with a simple salad and this was our amazing dinner tonight.

This Beurre Blanc is really delicious and would be the perfect sauce to many things... so experiment!

Grilled New York Strip with Sauteed Mushrooms and Beurre Blanc

Ingredients:

• Your choice steaks, room temp and seasoned with salt and pepper only
• 1 lb sliced baby portobello mushrooms
• 1 T olive oil

Preheat your grill.  In a medium sautee pan, add olive oil and sautee mushrooms on medium heat until dark and caramelized. Remove from heat and hold.

Grill your steaks the way you like them, then remove from heat and let them rest, covered with foil, for 10 minutes.

Beurre Blanc Ingredients:

• 1 medium shallot, minced
• 8 oz white wine
• 3 T heavy cream
• 12 T cold butter, cubed
• salt and pepper to taste

In a saute pan, reduce the shallots and wine until about 2 T remain.   Add the heavy cream and cook until it bubbles, then remove from heat.  Slowly whisk in the nobs of butter, a few at a time, until incorporated.  As you whisk a few in, the sauce gets thicker and thicker.   Once all the butter in whisked in, season to taste with salt and pepper.

 Sauteeing the mushrooms

 Making the wine and shallot reduction

 Added the heavy cream and bubbling

To serve, top your steak with mushroom and then the Beurre Blanc.  I added some minced chive for a tiny bit of taste and color.

Peppcorn Encrusted Steak

This is my deconstructed version of a restaurant classic, Peppercorn Tenderloin.   Wanted to show that different steaks were more affordable so I went with a New York Strip at $14 per lb and a Prime Sirloin which was $6 per lb.   Both came out juicy and flavorful with the added texture from the grilled baby Bok Choy.   I made a Beef Glace, stock which is reduced by 75% that creates a semi thick sauce and dinner is served.

Peppercorn Encrusted Steak

Ingredients:

• You choice of steak, whether NY Strip, Rib-Eye or Sirloin, PRIME BEEF
• Course Pepper
• Salt
• Olive Oil
• Baby Bok Choy
• Additional salt and pepper

Directions:   Prepare your grill, either using charcoal or gas.   Whether you choice a NY Strip, Sirloin or a Rib-Eye, make sure the meat is at room temperature and trimmed of excess fat.   Put the course pepper onto a cutter board and encrust the sides of each steak, pressing the pepper into the meat so it stays on.   Generously salt the top and bottom. 

 course pepper

 encrusted the sides and salted the top/bottom

Start your glace but adding beef stock to a pot and reducing it by 75% until thick.

On hot, grill your steaks until they are done to your preference, which is medium rare for us. Here is the temperature chart for beef:

Rare 125–135 °F (52–57 °C) Red center, gray surface, soft, juicy

Medium rare 135–145 °F (57–63 °C) Dark Pink throughout, gray-brown surface, very juicy

Medium 145–155 °F (63–68 °C) Pink center, becomes gray-brown towards surface

Medium well 155–165 °F (68–74 °C) Thin line of pink, firm texture

Well done 165 °F (74 °C) Gray-brown throughout, tough texture, dry

While the steaks are on the grill, cut the baby bok choy in half and lay out, cut side up, on a tray.   Drizzle with olive oil then salt and pepper.   Once the steaks are done, you want to tent them with foil and let them rest for at least 10 minutes to absorb the juices.   During that time, put the baby bok choy, cut side down, onto the grill and cook for just a few minutes until marked.

Baby Bok Choy, sliced in half with olive oil, salt and pepper

To serve, plate the bok choy, top with slices of the steak and finish with the sauce!   Delicious!