Page 43 - Together

New York Strip Steaks

Ingredients

1-2 Vermont Wagyu Strip Steaks
- Generous amount of
crushed pepper blend
- Pinches of sea salt to taste

Red Wine Mushroom Sauce

- 1 medium shallot
- Handful of mushrooms
(chanterelle)
- A few cloves of garlic
- A glass of dry red wine
(pinot noir)
- A couple spoonsful of

demi-glace, or reduced beef
broth

- Several pads of unsalted
butter
- Add salt to taste
Preparation

For the Steak
Bring steak to room temperature. Add a generous amount of crushed pepper blend
making a crust covering the steak. A couple of minutes before cooking, add pinches of
sea salt to the steak. Using a medium high heat, create a nice sear or char. Cook steak to
rare, (120 to 130 degrees). Remove from heat, let rest 5 to 10 minutes.
F
For the Sauce
Mince medium shallot. Sautee with a pad of butter for a few minutes. Add a handful of
roughly chopped mushrooms and minced garlic. Cook mixture until a brownish fond is

formed. Remove ingredients, set aside. Continue to heat pan to ready for the addition
of red wine. A er adding the wine, reincorporate the mushroom mixture along with two
spoonfuls of demi-glace. Reduce liquid by half. Blend a couple more pads of butter and
remove from heat.