Grilled Strip Steak topped with Creamed Mushrooms and Crispy Shallots
Prep Time: 1 hr. | Cook Time: 25 mins.
Ingredients
2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
2 pcs portabella mushrooms, julienned
4 pcs shiitake mushrooms, julienned
2 pcs king oyster mushrooms, julienned
1 cup whipping cream
½ cup white wine
4 pcs shallots, julienned
2 tbsps flour, all purpose
2 tbsps butter
2-3 tbsps canola or vegetable oil
2 pcs DJ Steaks NY Angus Strip Steak
Method
Steak:
1. Rub 1 tbsp of rosemary, 1 tbsp of thyme, and 1 tbsp of oil into steaks. Let sit at room temperature for 45-60 min to allow flavours to develop.
2. Preheat your grill until it is smoking hot. Crust steaks with freshly cracked pepper and kosher salt. Grill steaks on high heat for 4 minutes per side (or until perfectly medium rare). Let rest for 3-5 minutes before serving.
Creamed Mushrooms:
1. Preheat a stainless steel pan until very hot. Add 1 tbsp of canola oil, 1 tbsp of butter. Immediately add mushrooms to the pan. Do not stir. Add a pinch of salt, pepper, and the remaining rosemary and thyme. Let the mushrooms fry in the butter until they are golden brown.
2. Deglaze the pan with white wine & cream. Reduce until thickened to a sauce. Adjust seasoning to
taste.
Crispy Shallots:
1. Fill a pot halfway with canola or vegetable oil. Preheat the oil until it is 300-325 degrees F.
2. Thinly julienne shallots. Immediately add flour and toss until the shallots are evenly coated. Deep fry in the oil until golden brown and crispy.
Assembly:
1. Top steak with creamed wild mushrooms & crispy shallots (try to achieve as much height as possible). Serve with tarragon mashed potatoes & grilled asparagus for the perfect steak dinner.