Steak with Mushroom Ragout
4 strip steaks
2 tablespoons butter, at room temperature
4 ounces mushrooms, sliced
1/2 cup heavy cream
- Brush the steaks with 1 tablespoon of butter. Preheat a large nonstick skillet over medium-high heat.
- Add the steaks and cook, without turning, until moisture appears (3 to 4 minutes). Turn and cook for 3 to 4 minutes more, for medium.
- Transfer the steaks to a plate, cover with foil, and let rest for 5 minutes. Meanwhile, in the same skillet, melt the remaining 1 tablespoon butter. Add the mushrooms and cook until softened. Add the cream and simmer until reduced and thickened. Season with sea salt and pepper to taste.
- Pour the mushroom sauce over the steaks and serve.
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