[Sca-cooks] Easter dinner

Elaine Koogler kiridono at gmail.com
Tue Apr 14 13:06:38 PDT 2009

No problem.  The mushroom sauce has the steak recipe with it...but here they
both are:

New York Strip Steak with Brandied Mushrooms and Fresh Thyme

For the Steak
• Extra-virgin olive oil
• 4 New York strip steaks, each about 1 1/2 inches thick
• Kosher salt and freshly ground black pepper
• 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed,
caps left whole
• Leaves from 2 sprigs fresh thyme
• 1 tablespoon chopped garlic
• 1/4 cup brandy
• 1/2 cup heavy cream

1.    For the steak:
2.    First, get the fries in the oven.
3.    When the potatoes have cooked 5 minutes, heat 2 tablespoons oil in a
large sauté pan over medium-high heat until smoking.
4.    Sprinkle the steaks all over with salt and pepper.
5.     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.
6.    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.
7.    Put the sauté pan back over medium-high heat and add 1/4 cup olive
8.    When the oil is smoking, add the mushrooms and cook, stirring, about
10 minutes, until golden brown.
9.    Then add the thyme and garlic, and season well with salt and pepper.
10.    Toss a few more times to cook the garlic, then dump the mushrooms out
onto a platter.
11.    Take the pan off the heat, add the brandy, and cook until almost
12.    Add the cream and cook that down 2 to 3 minutes until reduced by
about one-half and thickened.
13.    Return the mushrooms to the pan with whatever juices have collected
on the platter and simmer the whole thing another 2 minutes until thickened
14.    Season with salt and pepper.
15.    Slice the steak thin against the grain. Taste the sauce for salt and
pepper and serve with the steak and fries.

Cider Braised Brussels Sprouts with Bacon

1 1/2 pounds Brussels sprouts, stem ends trimmed, halved through the core
4 strips bacon, cut into 1/2-inch strips (optional) (4 to 6)
1 tablespoon olive oil
3 tablespoons butter
1/2 cup minced shallots
1 garlic clove, minced
1 cup hard cider or beer
1 teaspoon kosher salt + salt to taste
Freshly ground black pepper
1 Pinch nutmeg

1.    Bring a large pot of well-salted water to a rolling boil. Prepare an
ice bath. Blanch the sprouts until crisp-tender but no longer crunchy, 5-7
minutes.Drain and immediately plunge into the ice water. When cool, drain

2.    Meanwhile, heat a large skillet over medium-high heat. Add the bacon,
if using, and brown until crisp. Remove the bacon with a slotted spoon,
drain on paper towels. Discard the bacon fat or save for another use.

3.    Add the olive oil to the pan. When it's hot, add 2 tablespoons of the
butter. When the butter is frothy, add the sprouts and saute for about 5
minutes, shaking the pan gently from time to time rather than stirring. Stir
in the shallots and garlic and cook for 2-3 minutes, until all of the
vegetables are lightly browned, stirring often.

4.    Add the cider, 1 teaspoon kosher salt and lots of black pepper. Bring
to a boil, reduce heat to a lively simmer and cover. Cook until the sprouts
are cooked through at the core, 3-5 minutes.

5.    Uncover, increase heat to high and cook until the liquid is almost
completely evaporated, about 2 minutes. If the sprouts are done to your
liking before that, it's OK to have a little extra liquid.

6.    Season lightly with nutmeg, and salt and pepper if needed. Toss with
the bacon, if using, and the extra tablespoon of butter. Transfer to a
warmed bowl.

I didn't have any beer or apple cider so wound up using perry instead.  It
was wonderful, but suspect that hard apple cider would have been even



On Mon, Apr 13, 2009 at 5:45 PM, Barbara Dodge <awench1 at cox.net> wrote:

> I'd be very interested in the recipe for your brandy mushroom sauce and the
> Cider-Braised Brussels Sprouts if you are willing to share!
> Felicia Morgan

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