Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Pat the 1 lb New York strip dry. Season it evenly with 5.5 g Diamond Crystal kosher salt and 2 teaspoons coarsely crushed black pepper, pressing the pepper onto the meat. Let it stand for 20 minutes while you prepare the vegetables.

2. 2.

   Prepare the vegetables and aromatics:

   • 1.5 lb mini baby gold potatoes, halved
   • 8 oz green beans, trimmed
   • 8 oz sliced baby bella mushrooms, separated if stuck together
   • 2 oz shallot, finely chopped
   • 2 tablespoons Italian parsley, chopped

   Set each prepared ingredient aside separately.

3. 3.

   Bring 2 liters water and 40 g Diamond Crystal kosher salt to a boil in a medium pot. Add the prepared potatoes and simmer until just tender, 12 to 15 minutes; transfer them to a bowl with a slotted spoon. Return the water to a boil, add the prepared green beans, and blanch for 3 minutes. Drain well, return the potatoes and beans to the empty pot, and toss over low heat with 1 tablespoon unsalted butter and 1 tablespoon prepared parsley. Cover and keep warm off the heat.

4. 4.

   Heat a heavy skillet over medium-high heat until hot, then add 1 tablespoon neutral cooking oil. Sear the seasoned steak until deeply browned, about 4 minutes on the first side and 3 to 5 minutes on the second, pulling it at 125°F for medium-rare. Transfer it to a board and rest for 8 minutes.

5. 5.

   Lower the skillet to medium and add 1 tablespoon unsalted butter, the prepared mushrooms, and the prepared shallot. Cook until the mushrooms brown and the shallot softens, 4 to 5 minutes. Remove the skillet from the heat and carefully add:

   • 1/4 cup Cognac or brandy
   • 3/4 cup low-sodium beef broth
   • 1/3 cup heavy cream
   • 2 teaspoons Dijon mustard

   Return to medium heat, scrape up the browned bits, and simmer until glossy and lightly thickened, 4 to 6 minutes.

6. 6.

   Slice the rested steak across the grain and divide it among three warm plates. Add the buttered potatoes and green beans, spoon the cognac-mushroom sauce around the steak, and finish with 1 tablespoon prepared parsley.

Want more detail? See the temperature guide.