Ingredients
2 tbsp. extra-virgin olive oil
6 1/2-pound New York strip steaks
Salt and freshly ground pepper
1/2 c. minced shallots
One preserved sliced porcini mushrooms in oil
1/2 c. brandy
1/2 c. chicken stock
1/2 c. Crème fraîche
1/4 c. Chopped chives
Preparation
Step 1Heat 2 large skillets until very hot. Add 1 tablespoon of olive oil to each pan and swirl. Season the steaks with salt and pepper; add 3 to each skillet. Cook over moderately high heat, turning once or twice, for about 8 minutes total for medium-rare meat. Transfer the steaks to a large platter and keep warm.Step 2Pour out all but 1 tablespoon of the fat from each skillet. Add half of the shallots to each skillet and cook over moderate heat, stirring, until slightly softened, about 2 minutes. Add half of the porcini to each skillet and cook, stirring occasionally, until golden, about 2 minutes. Add half of the brandy to each skillet and scrape up any browned bits stuck to the sides and bottoms of the pans. Add half of the stock and crème fraîche to each skillet and simmer until slightly thickened, about 1 minute.Step 3Scrape the sauce from 1 skillet into the other and add any accumulated juices from the steaks. Stir in the chives and season with salt and pepper. Spoon the sauce over the steaks and serve.Step 4Wine Recommendation: Try a full-throttle Syrah like the 2001 Grant Burge Filsell Shiraz from Australia or the 2000 Stag’s Leap Winery Petite Syrah from California.
