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NY Strip Steaks & Herb-Mushroom Pan Sauce
with Spinach & Buttermilk Mashed Potatoes
45 MIN
$19.99/SERVING
From the Test Kitchen
WHY WE LOVE THIS DISH
It embodies all of the rich flavors and elegance of a steakhouse dinner, from the classic, comforting sides to the decadent, creamy mushroom sauce spooned over juicy steaks.
MAKE IT EXCEPTIONAL
If you have a cast iron skillet, use it!
Its ability to conduct and retain intense heat will help to achieve that irresistibly crispy, restaurant-quality sear on the steaks.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1070 Cals (est.)
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fresh
ingredients
Title
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2 12-Oz New York Strip Steaks
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4 oz Mushrooms
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3 oz Baby Spinach
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¾ lb Golden Potatoes
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2 cloves Garlic
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1 bunch Thyme
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1 bunch Parsley
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1 bunch Chives
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1 Shallot
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2 Tbsps Butter
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1 Tbsp Dijon Mustard
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2 Tbsps Crème Fraîche
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¼ cup Buttermilk
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2 Tbsps Vegetable Demi-Glace
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Thinly slice the chives.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and buttermilk; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the spinach
Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce & serve your dish
While the steaks rest, heat the pan of reserved fond on medium-high until hot. Add the sliced mushrooms and thyme leaves. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter) and mustard; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the crème fraîche and chopped parsley until combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked spinach. Top the steaks with the pan sauce. Garnish the potatoes with the sliced chives. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Thinly slice the chives.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and buttermilk; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the spinach
Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce & serve your dish
While the steaks rest, heat the pan of reserved fond on medium-high until hot. Add the sliced mushrooms and thyme leaves. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter) and mustard; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the crème fraîche and chopped parsley until combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked spinach. Top the steaks with the pan sauce. Garnish the potatoes with the sliced chives. Enjoy!
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