Fustini's Oils and Vinegars
New York Strip with Mushroom Ragout

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New York Strip with Mushroom Ragout


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New York Strip with Mushroom Ragout

Submitted by Chef Mike Kenat, Guest Chef


Mushroom Ragout


Step 1. 

Gather all the mise en place.  Place meat on a plate and season both sides with kosher salt and black pepper.  Allow meat to sit out for at least 15 minutes before you begin to cook it in order to absorb seasoning and come up to room temperature.  In a large sauté pan, on medium heat add Fustini’s Garlic and Meyer Lemon Olive oil.  Add steaks and sear heavily on the first side for about 2 minutes.  Flip steaks over and add shallot and butter and cook steaks until the desired temperature is reached.  Medium steaks are cooked until 140 degrees F.  Remove the steak from the sauté pan and allow the steak to rest for 2 minutes before cutting into it.

Step 2.  Mushroom Ragout

 In a large sauté pan, begin to sweat mushrooms and leeks to remove liquid from mushrooms.  Season with salt to help break down vegetables.  Once mixture begins to soften add garlic and shallots and continue to sweat for 2-3 more minutes.  Add Fustini’s Sicilian Lemon Vinegar and Fustini’s Porcini Truffle Spread and continue to mix the mixture until the liquid has evaporated.  Add beef stock and reduce.  Add heavy cream and continue to reduce mixture.  Adjust seasonings with salt and pepper and add sage, chives, and rosemary.  Season the mixture lightly with Fustini’s Truffle Oil and Serve.  Reserve mixture hot.

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