Yields 6 servings
Ingredients
1/4 cup + 2 tbsp grapeseed, coconut or Mac nut oil
2 shallots, julienned
1 lb cremini mushrooms, quartered
1 lb shiitake mushrooms, stemmed and quartered
3 oz brandy
1 tsp fresh thyme, chopped
3 oz heavy cream
6 (8 oz) strip steaks
4 tbsp cracked black pepper
Sea salt
Directions
1. Heat a large saute pan over medium-high heat. Add 2 tbsp of 2 tbsp
grapeseed, coconut or Mac nut oil, then add shallots and all the
mushrooms. Cook for 3-4 minutes, until mushrooms are slightly
caramelized. Deglaze carefully with brandy. (It can catch fire.)
2. Add thyme and heavy cream. Continue to cook mushrooms- shallot
mixture, and allow cream to reduce in pan for 3-4 minutes. Season with
salt and pepper. Set aside.
3. Heat 2 large pans on high heat,
and split 1/4 cup of oil between the pans. Crust steaks with cracked
black pepper on one side only. Season with salt. Place steaks in the hot
pans, crust-side down, and sear for 3 minutes.
4. Flip steaks and sear for another 3 minutes. Reduce heat to medium,
and continue to cook to desired temperature. Tent loosely with foil and
let rest for 3 minutes before serving with mushrooms.
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