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Spano's Restaurant

Seared NY Strip with Mushroom Ragout

1/2 cup butter

1 garlic clove

4 NY strip steaks

2 tbl salt

1/2 cup cognac

1 1/2 pounds fresh mushrooms

1/4 cup olive oil

1/2 cup shallot

1/2 cup diced tomato

2/3 cup heavy cream

1/2 cup beef stock

Preparation

Sear steak to desired temp then set aside

In hot Skillet, add garlic and shallot and cook until soft. Add tomatoes Fresh parsley, mushrooms and beef stock and simmer for a few min. Add heavy cream salt and pepper and let thicken.

Set aside when thick

In the same pan you used to sear steaks, add butter and allow to melt. Slowly add cognac and whisk until all incorporates and the alcohol is gone.

Pour the Mushroom Ragout on plate set steak on top and slice thin fanning the steak out. Then pour a little amount of cognac butter on top and garnish with some fresh parsley.