So it's a random Wednesday night. NY strip steaks are on sale, and no one has any plans anyway...
New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout
Absolutely amazing. The only change in the ragout was that there was no beef broth in the house, so we used 1 big teaspoon of "better than bouillon" beef base. We also just let the ragut sit on the stove simmering for about 30 minutes. (Perhaps we put too much cream in there initially, but who cares!) Top off the meal with some baby potatoes and sauteed green beans and voila! And don't forget the bottle of zinfandel to wash it all down!
The only thing more exciting than this incredible steak is the plans for the leftovers. I'll give you a hint... it ends with "frites". (Seriously, have you made that recipe yet?!?!)
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