New York Strip Steak with Red Wine Mushroom Ragout
Serves 2 | 45 minutes

A steakhouse classic, this recipe dresses a prized cut of beef with a creamy mushroom sauce with a hint of red wine to balance richness and acidity.


For the Steak:
1 New York Strip Steak (8 oz.)
Kosher Salt (as needed)
Black Pepper, freshly cracked (as needed)
2 Tbsp (24 mL) Canola Oil
2 Sprigs Thyme
2 Garlic Cloves, skin on, crushed
Fleur de Sel (as needed)

For the Sauce:
1 Tbsp (14 grams) Unsalted Butter
1 cup (60 grams) Cremini Mushrooms
1 ½ Shallot
1 Garlic Clove
1 Sprig Thyme
¼ cup (50 mL) Red Wine
¼ cup (65 mL) Beef Broth
½ tsp (2.5 mL) Sherry Vinegar
3 Tbsp (42 grams) Unsalted Butter
½ Tbsp (2.5 grams) Parsley, finely chopped

For the Garnish (optional)
10 Cilantro Leaves



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