Friday, October 7, 2011

Dish | New York Steak with Mushrooms & Red Wine Sauce + Crusted Butternut Squash

In my last post, I mentioned my love of all things Autumn. We so rarely eat red meat at our house but with the start of the new season and Ryan being consumed by school already, I thought it would be nice to relax and have one of those special occasion kind of nights, just for us.


2 tablespoons extra virgin olive oil, divided
Assorted mushrooms, cut into large pieces
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 New York steaks
2 minced garlic cloves
1 sprig rosemary
1/2 cup dry red wine
1/3 cup low-sodium chicken stock
1 tablespoon chopped fresh tarragon

1  |  Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 5-7 minutes. Season with salt and pepper. Transfer to a bowl; set aside.

2  |  Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and pepper. Add steak, garlic, and rosemary to skillet. Cook about 5-7 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

3  |  Discard garlic and rosemary from skillet. Add wine; cook, stirring up bits, until reduced to 1/3 cup, about 3 minutes. Stir in stock; bring to a boil. Simmer until reduced to 1/4 cup, about 5 minutes. Remove from heat; Whisk in 1 tablespoon butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

4  |  Spoon mushroom mixture onto plates. Serve steak over mushrooms.

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CRUSTED BUTTERNUT SQUASH  |  Recipe inspired by Sprouted Kitchen/Plenty by Yotam Otteleghi

1 butternut squash (about 2 lbs.)
2 teaspoons olive oil
1/2 teaspoon fresh ground nutmeg
1/3 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 minced garlic clove
1 tablespoon finely chopped parsley
1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper

1  |  Preheat oven to 400°F. Peel the squash; Slice it in half length wise and discard the seeds. Cut into 1/4” slices.

2  |  On a baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. In a food processor pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.

3 |  Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

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