New York Strip with Mushroom Beuree Rouge
New York Strip with Mushroom Beuree Rouge
Directions
- 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.
Ingredients
- 14 oz Braveheart® Black Angus Beef Steak(s), NY Strip
- 4 tbsp Land O'Lakes® Unsalted Butter
- 1/2 cup mushroom(s), portobello, sliced
- 1/2 cup mushroom(s), shiitake, sliced
- 1/4 cup Peak Fresh Produce® Garlic, Clove(s), minced
- 1/2 cup Peak Fresh Produce® Mushroom(s), Button, sliced
- 1/4 cup Peak Fresh Produce® Onion(s), Green, diced
- 1/4 cup Piancone® Oil, Olive
- 1 cup red wine
- 1 tsp Roma® Black Pepper, Ground
- 1 tsp salt, kosher
Roasted Purple Potatoes
Directions
- Pre heat oven to 375 degrees.
- Toss potatoes in mixing bowl with olive oil, fresh herbs, salt and pepper.
- Transfer to sheet pan then to oven. Bake for 30 to 40 minutes then serve.
Ingredients
- 1 tbsp oregano, fresh, minced
- 1 tbsp Peak Fresh Produce® Basil, minced
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, minced
- 1/2 cup Piancone® Oil, Olive
- 2 lbs potato(es), purple, quartered
- 1 tsp Roma® Black Pepper, Ground
- 1 tsp salt, kosher
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
