1 – 14oz Braveheart New York Strip
¼ cup Piancone Olive Oil
1 Tsp Kosher Salt
1 Tsp Black Pepper
½ Cup Sliced Button Mushrooms
½ Cup Sliced Shitake Mushrooms
½ Cup Sliced Portobello Mushrooms
1 Cup Red Wine
4 Tbl Unsalted West Creek Butter Diced
¼ Cup Minced Garlic
¼ up Diced West Creek Fresh Green Onion
In a sauté pan over medium high heat add oil. Season steak on all sides with salt and pepper. Place in pan and cook for 2-3 minutes per side. Remove from pan and keep warm. Place roasted potatoes in center of plate. Top with cooked steak. Add green onion, mushrooms and garlic to the same pan in which the steak was cooked. Cook for 1-2 minutes. Add red wine and reduce by half. Whisk in butter and serve over steak.