- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 1 (16 oz.) Boneless New York Steak
- 1 lb. Mycopia Chef's Sampler Gourmet Mushrooms, cleaned & roughly chopped
- 3 tbsp. Unsalted Butter, divided
- 3 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1/4 c. Red Wine
- 1 Shallot, finely chopped
- 3 cloves Garlic, minced
- 3 cloves Garlic, smashed
- Salt & Black Pepper
Pat steak dry to remove excess moisture, then season thoroughly on both sides with salt and black pepper. Heat a cast iron skillet until hot, then add 1 tablespoon butter, herbs, and smashed garlic, swirling to coat. Place steak into pan and sear without moving for 4 minutes, then flip. Add second tablespoon of butter to skillet and spoon over steak to help crisp top. Cook to desired doneness, then remove and rest.
Remove herbs and garlic from pan and lower heat to medium, then add minced garlic, shallots, and remaining tablespoon of butter. Cook until shallots begin to soften, then add mushrooms; season lightly with salt. When mushrooms begin to soften, raise heat to medium high and add red wine, scraping bottom of pan to release fond. Reduce heat to medium and cook until wine is reduced and mushrooms are tender, about 6 to 8 minutes. Season to taste with salt and black pepper.
To serve, slice rested steak against the grain and top with mushrooms and pan sauce.