NY Strip Steaks & Herb-Mushroom Pan Sauce with Spinach & Buttermilk Mashed Potatoes

NY Strip Steaks & Herb-Mushroom Pan Sauce

with Spinach & Buttermilk Mashed Potatoes

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving

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.

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.

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NY Strip Steaks & Herb-Mushroom Pan Sauce with Spinach & Buttermilk Mashed Potatoes
  • 4 10-Oz New York Strip Steaks
  • ½ lb Mushrooms
  • 5 oz Baby Spinach
  • 1¼ lbs Golden Potatoes
  • 2 cloves Garlic
  • 1 bunch Thyme
  • 1 bunch Parsley
  • 1 bunch Chives
  • 1 Tbsp Dijon Mustard
  • 4 Tbsps Butter
  • 4 Tbsps Crème Fraîche
  • 1 Shallot
  • ¼ cup Buttermilk
  • 2 Tbsps Vegetable Demi-Glace
  • 4 oz Arugula

Tips from Home Chefs

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We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients
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 17 to 19 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.

Cook & mash the potatoes
Cook the spinach & arugula
3 Cook the spinach & arugula

Meanwhile, in a large pan (cast iron, if you have one), heat 2 teaspoons 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 and arugula; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover 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 2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, or until browned and 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.

Cook the steaks
Make the pan sauce & serve your dish
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; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter), mustard and 1/4 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the crème fraîche and chopped parsley until combined. 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 and arugula. Top the steaks with the pan sauce. Garnish the potatoes with the sliced chives. Enjoy!