Tyler Florences New York Strip Steak with Brandied Mushrooms and Fresh Thyme Recipe

How to make it

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• Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking.
• Sprinkle the steaks all over with salt and pepper.
• Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are.
• Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
• Put the saute pan back over medium-high heat and add 1/4 cup olive oil.
• When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown.
• Then add the thyme and garlic, and season well with salt and pepper.
• Toss a few more
• times to cook the garlic, then dump the mushrooms out onto a platter.
• Take the pan off the heat, add the brandy, and cook until almost evaporated.
• Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened.
• Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again.
• Season with salt and pepper.
• Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.