Professor Bainbridge...on law, politics, religion, culture & food

Steak with Porcini Cream Sauce

• 2 NY strip steaks (about 10 ounces each)


• canola oil


• unsalted butter


• 1 shallot, finely diced


• 2 cloves garlic, minced finely


• 1-½ ounces dried porcini mushrooms, reconstituted, drained, and roughly chopped


• 1 teaspoon dried thyme


• 2 tablespoons brandy


• ¼ cup low sodium, organic chicken stock


• ½ cup crème fraîche


• 1 teaspoon Worcestershire Sauce


• 1 tablespoon Dijon mustard


• 1 tablespoon truffle butter

Season steaks with salt and pepper,. Heat a 10 inch skillet over high heat (I used a Calphalon skillet; the main thing is not to use a nonstick pan). Lightly lube skillet with a paper towel soaked in canola oil. Add steaks and cook 8-10 minutes, depending on thickness of steaks, turning once, for medium rare. Remove steaks and wrap in foil. Place in a warm oven (250 degrees) to rest and finish cooking while you prepare the sauce. Reduce heat to medium high. Add a pat of unsalted butter to pan, swirl, and add shallots. Cook 1 minute. Add garlic. Cook 30 seconds. Add mushrooms. Season with salt, pepper, and thyme. Cook 3 minutes. Add brandy. Flame using a long match or a lighter wand. Be careful with the flame! Add chicken stock and allow to reduce to a syrup consistency. Reduce heat to medium low. Remove pan from heat and add crème fraîche, Worcestershire Sauce, and mustard, stirring constantly. Return to heat and warm through. Taste and adjust seasoning as needed. Just before serving, finish sauce with truffle butter, mixing well. Plate steaks and pour sauce over.

I added roasted new potatoes and a salad of mache greens. I served a 1998 Behrens & Hitchcock Cabernet Sauvignon.