Monday's recipe (12/3/12) - Chef Jamie's Pan Roasted Strip Steak - WSMV Channel 4

Monday's recipe (12/3/12) - Chef Jamie's Pan Roasted Strip Steak

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Pan Roasted Strip Steak with Mushroom Sauce, potato crisps & sautéed brussel sprouts

Serves 4

For the steak:

4 – 6 ounce strip steak (aka New York) ½" thick

Kosher salt & fresh ground black pepper

Olive oil & unsalted butter for pan

For the sauce:

8 ounces mushrooms (button, crimini, shitake) sliced ¼"

1 TBS. shallot, minced

1 tsp. garlic, minced

¼ cup marsala wine

1-quart chicken stock (4 cups)

2 TBS. unsalted butter

2 TBS. AP flour

1 tsp. dried thyme (or 1 stem fresh)

Kosher salt

Olive oil for pan

For the potato crisps:

1 russet potato – washed, peeled and shredded wrapped in damp towel

Kosher salt

Oil for pan

For the brussel sprouts:

1 lb. brussel sprouts, washed & trimmed cut in half through stem

Kosher salt

Olive oil & unsalted butter for pan

Prepare ALL INGREDIENTS before starting!!!

Procedure:

1. Season steaks aggressively with kosher salt & black pepper. Allow to sit for 5-10 minutes while preheating pan.

2. Allow pan to become hot. Add butter and oil (butter will smoke no worries) and immediately add steaks.

3. Allow steaks to sit in pan UNDISTURBED for 3 minutes. Turn to other side and cook to desired doneness – approximately 3 minutes for medium.

4. Remove steaks from pan and cover loosely with foil to rest while finishing other recipes.

5. Drain excess oil from pan, add clean oil and immediately add mushrooms. Allow to cook for 2-3 minutes and add shallots & garlic. Cook until mushrooms are lightly golden brown.

6. Add butter and stir to combine. Sprinkle flour over mushrooms and allow to cook for 1 minute. Add thyme. CAREFULLUY add marsala wine. Cook until wine has mostly been absorbed.

7. Add chicken stock & stir to combine. Bring to boil and immediately reduce heat to simmer. Allow to cook until slightly thickened – approximately 5 – 7 minutes.

8. Bring medium saucepan of water to boil. Add 2 TBS. salt and add brussel sprouts. Cook for 1-2 minutes. Remove and drain briefly on paper towels.

9. Heat a small nonstick skillet over medium high heat. Add butter and small amount of oil. Add sprouts and cook until light golden brown.

10. Heat a small nonstick skillet over medium high heat. Wring all water from potatoes with towel.

11. Add oil to pan and barely coat bottom of pan with shredded potatoes. Cook until golden brown (approximately 5 minutes) & turn. Cook briefly on second side. Remove from pan.

To serve:

Place potato crisp in center of plate. Top with steak. Add brussel sprouts around plate. Drizzle steak with mushroom sauce and serve immediately!

Bon Appétit!!

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