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NY Strip Steaks & Mushroom Cream Sauce

with Garlic Butter Potatoes & Tropical Pudding Dessert

60 MIN

+$9.99/serving 2 Servings

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From the Test Kitchen

This dish embodies all of the rich flavors and elegance of a steakhouse dinner, from the creamy mushroom sauce spooned over the steaks, to the hearty potato side, which you’ll make by roasting the rounds in a mix of butter, broth, rosemary, and garlic until they’re melt-in-your-mouth tender. A delicious tropical fruit and white chocolate pudding ends the meal on a sweet note.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Wheat Free

Nutrition

PER SERVING
Calories

1540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 10-Oz No Added Hormones Ny Strip Steaks
12 oz Potatoes
6 oz Green Beans
4 oz Mushrooms
1 Shallot
1 bunch Parsley
1 bunch Rosemary
1 cup Chicken Bone Broth
2 cloves Garlic
¼ cup Cream
1 Tbsp White Balsamic Vinegar
1 oz Salted Butter
1 Tbsp Dijon Mustard
2 Tbsps Sliced Roasted Almonds
2 oz White Chocolate Chips
¾ cup Tropical Fruit Purée
1 oz Sweetened Toasted Coconut Chips

step-by-step

instructions

Cook Along

1 Make the pudding

Preheat the oven to 450°F. Place the white chocolate chips, tropical fruit purée, and 2 teaspoons of water (or 4 teaspoons for 4 servings) in a microwave safe bowl. Microwave in 30 second increments (stirring in between), or until melted and combined. Thoroughly whisk to combine. Divide the pudding among serving bowls and refrigerate until ready to serve.

2 Prepare the ingredients

Wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. Peel 2 cloves of garlic (or 4 cloves for 4 servings); using the flat side of your knife, smash each clove once. Cut the potatoes into 1-inch rounds. Cut off and discard any stem ends from the green beans. Halve, peel, and thinly slice the shallot(s). Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. In a bowl, combine the mustard, cream (shaking the packet before opening), and half the bone broth.

3 Roast the potatoes

Place the butter in a baking dish. Place in the oven and bake 2 to 3 minutes, or until melted. Remove from the oven. Add the chopped rosemary, smashed garlic cloves, and potato rounds. Season with salt and pepper; stir to combine. Arrange in an even layer. Roast 20 minutes. Remove from the oven. Carefully flip the potatoes. Top with the remaining bone broth; season with salt and pepper. Return to the oven and roast 9 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), 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.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Cook the green beans

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced shallot(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

6 Make the sauce & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the creamy mustard mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Turn off the heat; stir in the chopped parsley until combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks topped with the sauce. Serve the roasted potatoes and cooked green beans on the side. Garnish the green beans with the almonds. Serve the pudding for dessert; top with as much of the coconut chips as you’d like. Enjoy!