new york strip steak
with beefy mushroom sauce
Preheat oven to 400°F. Pat steaks with paper towels. Brush 1 tsp mustard over each side of steaks. Sprinkle steaks on both sides using 1 Tbsp pepper for each steak. Allow steaks to stand at room temperature while preparing sauce but no longer than 30 minutes. Melt butter in medium skillet or shallow saucepan over medium heat until just beginning to brown; add shallot and sauté 3 minutes. Add mushrooms and continue cooking 7 minutes. Combine beef broth, worcestershire sauce, cornstarch and brown sugar, stirring to dissolve cornstarch. Add broth mixture to mushrooms and cook until thickened; stir in thyme and keep warm over very low heat. Heat an ovenproof skillet* over medium high heat for 5 minutes. Add steaks to skillet and cook 4 to 5 minutes. Turn steaks over and immediately place skillet in oven. Cook 6 to 8 minutes for medium-rare or 7 to 10 minutes for medium. Allow steaks to stand for 5 minutes. Carve steaks and serve with mushroom sauce.
*Use all stainless steel or cast iron pans only; do not put pans with plastic handles or non-stick coating in oven. If no ovenproof pan is available, preheat a shallow metal baking pan while searing steak and move steak, un-seared side down, onto hot baking pan in oven.