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New York Strip Steak with Brandied Mushrooms and Fresh Thyme/ French Onion Soup Recipe

Looking for an easy New York Strip Steak with Brandied Mushrooms and Fresh Thyme/ French Onion Soup recipe? Learn how to make New York Strip Steak with Brandied Mushrooms and Fresh Thyme/ French Onion Soup using healthy ingredients.


Submitted by josephino

Makes 6 servings



Recipes courtesy of Tyler Florence SteaK with sauce:Difficulty: Easy Prep Time: 15 minutes Cook Time: 22 minutes Yield: 4 servings French Onion Soup: Difficulty: Easy Prep Time: 15 minutes Cook Time: 55 minutes Yield: 4 to 6 servings

Recipe Ingredients for New York Strip Steak with Brandied Mushrooms and Fresh Thyme/ French Onion Soup


French Onion Soup:
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
1 gram (2 whole dried) bay leaves
1 tsp.(2) fresh thyme sprigs
1 Kosher salt
1 freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
64 ounces (2 quarts) beef broth
192 gram baguette (loaf), 1 whole baguette, sliced
1/2 pound grated Gruyere

Steak with Mushrooms:
32 ounces New York Strip Steak (4-8 ounce)New York strip steaks, each about 1 1/2 inches thick
4 tbs. Extra-virgin olive oil
1 Kosher salt
1 freshly ground black pepper
4 cups mushrooms (2 pounds combination of wild mushrooms,(oyster, cremni, chanterells, shitaki, etc.), trimmed, brushed clean with a to
2 tsp.(Leaves from 2 sprigs) fresh thyme
2 cloves garlic, chopped
4 ounces brandy
1/2 cup half and half cream

Recipe Directions for New York Strip Steak with Brandied Mushrooms and Fresh Thyme/ French Onion Soup

  1. French Onion Soup:

  2. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

  3. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.

  4. Discard the bay leaves and thyme sprigs.

  5. Dust the onions with the flour and give them a stir.

  6. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.

  7. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.

  8. Season, to taste, with salt and pepper.

  9. When you're ready to eat, preheat the broiler.

  10. Arrange the baguette slices on a baking sheet in a single layer.

  11. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

  12. Ladle the soup in bowls and float several of the Gruyere croutons on top.

  13. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.

  14. Put the bowls into the oven to toast the bread and melt the cheese.

  15. New York Strip Steak with Brandied Mushrooms:

  16. Heat 2 tablespoons oil in a large saute pan(iron or heavy pan) over medium-high heat until smoking.

  17. Sprinkle the steaks all over with salt and pepper.

  18. 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.

  19. 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.

  20. Put the same saute pan back over medium-high heat and add 2 Tbsp. olive oil.

  21. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown.

  22. Then add the thyme and garlic, and season well with salt and pepper.

  23. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter.

  24. Take the pan off the heat, add the brandy, return to heat, and cook until almost evaporated.

  25. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened.

  26. 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.

  27. *Tip for tender juicy steak: Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve over steak slices.

Categories

Beef, Cheese, Vegetables, First Course, Main Dish, FrenchGerman, Bake, Saute, Sear, Simmer

Nutrition Facts
Serving Size 756.4g
Amount Per Serving
Calories
839
Calories from Fat
426
% Daily Value*
Total Fat
47.3g
73%
Saturated Fat
20.8g
104%
Trans Fat
0.0g
Cholesterol
164mg
55%
Sodium
1576mg
66%
Potassium
589mg
17%
Total Carbohydrates
31.6g
11%
Dietary Fiber
2.2g
9%
Sugars
4.1g
Protein
20.9g
Vitamin A 18% Vitamin C 10%
Calcium 48% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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