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New York Strip with Skillet Roasted Maitake Mushrooms and Marsala Sauce

Brave New Restaurant, Little Rock | SERVES 1

1 New York Strip
1/2 cup maitake mushrooms
1 minced shallot
1/2 cup good olive oil
1/2 cup marsala wine
1 tablespoon butter
Salt and pepper to taste

Grill or sauté your steak to desired temperature and set aside. Preheat a heavy sauté pan on moderately high heat. Add the mushrooms to the pan, carefully turning them until they get almost crispy. Remove and reserve on a warm plate lined with paper towels. Pour off most of the remaining olive oil and sauté the shallots till caramelized and then deglaze with the wine. Be careful of flames from the alcohol as it evaporates. Reduce by three-fourths, then add the butter. Serve sauce over the steak then garnish with the roasted mushrooms.