New York Strip Steak with Brandied Mushrooms and Fresh Thyme

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone
Steak with Brandied Mushrooms

Have you been good? Really, really, good? Do you need to reward yourself for a job well done? Well, here you go. I can think of no better reward than Tyler Florence’s Strip Steak with Brandied Mushrooms and Fresh Thyme from Tyler’s Ultimate: Brilliant Simple Food to Make Any Time Really, the only thing better than making this to reward yourself, is having someone make it for you.

My only complaint is that it was too good. Yep. Too good. It was so rich and so good, it was almost overwhelming. But I survived. You can find this fabulous recipe online: New York Strip Steak with Brandied Mushrooms and Fresh Thyme and I’ve also posted it below. You can also find it at Natashya’s Living in the Kitchen with Puppies (I love her idea of serving it over the roasted potatoes).

New York Strip Steak with Brandied Mushrooms and Fresh Thyme
Serves 4

4 New York strip steaks, each about 1 1/2 inches thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
Leaves from 2 sprigs fresh thyme
2 cloves garlic, chopped
1/4 cup brandy
1/2 cup heavy cream

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then 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, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

And, of course, you know what this means….it is my entry for this week’s Tyler Florence Fridays. Are you participating?? Well, why not! It’s such fun! There are even giveaways! I am now the proud owner of Tyler Florence: Stirring the Pot It just arrived today from Deb in Hawaii! Sorry for the abundance of exclamation points, but I won a cookbook!! Cookbooks make me happy. Especially free ones.

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone


  1. says

    Oh man I am drooling right now! That looks so amazing! And what a wonderful looking cookbook! I am totally addicted to cookbooks too! and free! woooooo hooooo! What a deal!!!! Saving the recipe now!

  2. says

    Well, I don’t know if I’ve been good, but I’ll gladly turn over a new leaf if I can have this steak as a reward! This just looks and sounds awesome! Oh, and I’m a total exclamation point person! Did you ever see the old Seinfeld show where Elaine is reprimanded by her boss for her overuse of exclamation points in her editing job? Gotta love the exclamation points … but love this steak and mushrooms more!

  3. swirlingnotions says

    Whoa does this look good. I’m craving beef tonight and this is now a serious contender. Tyler Florence has some solid recipes . . . I cook out of his Eat This Book all the time.

  4. says

    If I hadn’t already eaten recently, I’d be drooling. I had to go back a few posts to catch up on your blog. I’m full right now, or again … mouth would be watering.

    Another recipe I’ll be stealing for my database.


  5. says

    Pam, Bob and I made this steak dish tonight for Ashley and Eric. We absolutely loved it. We served it with warm goat cheese salad and roasted cauliflower. I am so grateful you shared the recipe with us!

  6. says


    I was wondering what are wild mushrooms, can you cook the steaks longer than 10 minutes to get medium well or cooking them longer will ruined the flavor and texture.

  7. Pam says

    Jackie – for the wild mushrooms, I used cremini, though I think any kind of mushroom would do. I like my steaks rare, so if you wanted it more done, I would just leave it in the oven longer.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>