1 New York Strip for two people
2 Tbsp Butter
Salt and Pepper to taste
1 tsp Granulated garlic
2 cups sliced Cremini and Baby Button Mushrooms
1 cup sliced yellow onion
2 Tbsp Butter
1/4 cup dry white wine
1 tsp Thyme
1 cup Cream
2 Cubes Chicken Bouillon
Here I’ve used my favorite keto pasta which I’ve mentioned in a previous post. Boil in salted water according to directions although I like to cook mine a little more as I find it absorbs the sauce I toss it in better. Yum. So, set your water to boil and cook your pasta. Meanwhile…
Set your steak aside and let rest on your counter on a plate covered with a paper towel. Steak sears better when it’s dry on the outside. Everyone has their favorite technique but this works well for me. We’ll get this steak cooked once the sauce is ready.
Now, sauté your onions and mushrooms on medium-low in the butter until they have given up most of their liquid, about 15 minutes. Deglaze with your white wine and reduce until it’s mostly gone then season with pepper and add your cream, bouillon cubes, thyme and bring to a simmer. Reduce your sauce until you can dip your spoon into the sauce and run your finger across it leaving a streak. This would indicate it has reduced enough to make a lovely velvety sauce that will coat your noodles.
Cover and set to very low to keep warm without further reducing. If by chance it continues to thicken too much, just add some of your pasta water just before assembly and plating.
Season your steak with your granulated garlic, salt and pepper. Sear off your steak to your preferred cooking point in butter. Medium-high is good. I like to press down on the steak a second or two to get a fantastic sear and cook on all sides. Set aside on a plate for 5-10 minutes.
Once your noodles are cooked remove them from the pasta water and into your sauce and coat them. Now that your steak has rested, slice it into 1/4″ strips and plate with your saucy pasta.
Serve and enjoy. It’s so good because steak loves mushrooms and mushrooms love steak. It works.
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