Make your sweetheart swoon with this decadent Valentine’s dish, New York Strip Steaks with Cognac Creamed Mushrooms.
Welcome to February’s Blogger C.L.U.E. reveal day! I’ll admit it here. I messed up. Up until this very second, I thought our theme was centered around Valentine’s Day. When I went to double check, I just noticed that it is, instead, Soups & Stews. Huh. You’d have thought the person that came up with the theme would remember it, wouldn’t you?
Now I’m kind of mad at myself, because my ‘person’ for this month was Lea Ann from Cooking On the Ranch and she has some great soups that I wanted to try.
You know why Lea Ann’s Chipotle Chicken Soup, Mushroom Tortilla Soup with Chipotle Chile and Goat Cheese, and Taco Soup all look like perfect recipes? Because they’re coming from the kitchen of a woman who lives in Colorado and knows how to cook southwestern. Oh yeah, she does.
I did mess up though, and went with my heart (and my stomach). I went with steak. And mushrooms. And cognac. Swoon.
The recipe is very straightforward and easy to understand. I did make two teeny changes. First, I used two tablespoons of butter and two tablespoons of olive oil instead of all olive oil for sautéing the mushrooms. I also cooked the steaks first and allowed them to rest, covered in foil while the mushrooms were cooking.
I also didn’t bother putting the mushrooms in a bowl but just spooned them over the steaks right away.
Oh.My.Gosh. Groans of pleasure. Many moans of delight. This is the perfect Valentine’s showcase meal. The cognac cream sauce is obviously the star of the show and it’s perfect. It complements the steak beautifully and is delicious with the mushrooms. The thyme and garlic are detectable, but barely.
This recipe’s a keeper.
New York Strip Steaks with Cognac Creamed Mushrooms Recipe
- 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
- Leaves from 4 sprigs fresh thyme
- 2 cloves garlic, chopped
- ¼ cup Cognac
- ½ cup heavy cream
- 4 New York Strip Steaks
- Remove steaks from refrigerator for 30 minutes. Sprinkle with salt and pepper.
- Heat a saute pan over medium high heat. When hot add ¼ cup olive oil. When the oil is hot, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat and add the Cognac. Return the pan to the burner and simmer the Cognac for 2 minutes. Add the cream and cook 2 to 3 minutes it starts to thicken. Return the mushrooms to the pan along with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
- Remove from heat and cover while you cook the steak. Heat grill to 500 degrees. Add steaks and sear on both sides, about two minutes per side or until well browned. Lower heat to 350, insert meat thermometer and cook about 7 - 8 minutes per side or until thermometer reads 140 degrees for medium. (135 medium rare).
- Gently reheat the mushrooms if needed. Pass mushrooms in bowl at the table. They can be served as a side dish or over the steak.
About The Group
As you know, over this past year the second Wednesday of the month has been reserved for the Blogger C.L.U.E. Society, a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- Caldo de Mariscos – Mexican Seafood Soup by Sue from A Palatable Pastime
- Cheddar Cheese Soup by Kathy from A Spoonful of Thyme
- Chicken Asado by Wendy from A Day in the Life on the Farm
- Classic French Onion Soup by Lisa from Authentic Suburban Gourmet
- Creamy Ham Swiss Potato Soup by Amy from Amy’s Cooking Adventures
- Egg Drop Soup by Christy from Confessions of a Culinary Diva
- Egg Drop Soup by Rebekah from Making Miracles
- Ginger Lemon Chicken Soup by Lea Ann from Cooking on the Ranch
- Italian Soup by Anna from annaDishes
- New York Strip Steaks with Cognac Creamed Mushrooms by Christiane from Taking on Magazines
- Okie Peasant Potato Soup by Stacy from Food Lust People Love
- Potato and Ham Chowder by Kate from Kate’s Kitchen
- Roasted Red Pepper Soup by Azmina from Lawyer Loves Lunch
- Roasted Squash and Apple Soup by Jean from Lemons and Anchovies
- Rustic Tortellini Soup by Debra from Eliot’s Eats
- Simple Cheese Soup by Heather from All Roads Lead to the Kitchen
- Veggie Chili by Lauren from Sew You Think You Can Cook
- Karen from Lavender and Lovage