New York Strip with a Wild Mushroom and Red Wine Pan Sauce

live at 9

Sous Vide New York Strip with a Wild Mushroom and Red Wine Pan Sauce
Chef Russel Casey with Local Gastropub

2 cups wild mushrooms (chanterelles, oyster, Shitake or any other combination of mushrooms)
1 cup red wine (preferably Burgundy)
1 teaspoon fresh thyme (chopped)
1 tablespoon fresh garlic (ground)
½ cup veal demi glace
1 tablespoon Worcestershire
1 tablespoon fresh lemon juice
Salt and black pepper
1 Sprig fresh rosemary
1 Tablespoon whole butter
Olive oil

Step1: Cryovac the strip with butter, rosemary, lemon juice, and Worcestershire.
Step 2: Set the sous vide machine on 125 degrees for medium rare.
Step 3: Fully immerse the cryovac steak in water.
Step 4: Turn machine on and circulate until reaching desired temperature.
Step 5: Heat olive oil on medium high heat in sauté pan.
Step 6: Remove steak from machine once desired temperature has been reached and season with salt and pepper.
Step 7: Rest Steak.
Step 8: Add garlic and mushrooms to the sauté pan and sauté until soft.
Step 9: Deglaze the pan with burgundy.
Step 10: Reduce by half.
Step 11: Add rest of ingredients to pan.
Step 12: Pour on steak and enjoy!

Filed in: Live at 9, On-Air

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