RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4468
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| Recipe Name: |
NY Strip with Mushroom Sauce and Cauliflower Puree - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.14
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
heavy skillet, saucepan, immersion blender |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
0.5 Bunch parsley, flat-leaf
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Directions:
Fill a medium saucepan about halfway with water, cover and bring to a boil.
Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stem into smaller pieces; transfer to a bowl. Add to boiling water and cook until very tender, 10 to 15 minutes. Drain in a colander, return to saucepan, and cover.
Wash and slice mushrooms.
Heat a heavy skillet over medium-high heat.
Generously season steak with salt and pepper. Coat skillet with oil. Add steak and cook until desired doneness, 2 to 5 minutes per side. Transfer to a plate and loosely cover with foil.
Once steak has been transferred, reduce heat to medium and add 1 tablespoon butter and mushrooms to skillet. Cook, stirring occasionally until tender, 3 to 4 minutes. Add vinegar and season with salt and pepper; cook until reduced, 2 to 3 minutes more. Remove from heat.
Wash and dry parsley. Shave leaves off stems; discard stems and mince the leaves.
Add water, 2 tablespoons butter, salt and pepper to taste, and about 1/2 the parsley to cauliflower. Blend using an immersion blender or potato masher.
To serve, place puree on plate, top with steak and cover with mushroom sauce. Sprinkle with remaining parsley. |
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| Nutrition per Serving: |
| Calories: |
835 |
Total Carbs: |
22.5 |
Net Carbs: |
12.5 |
| Cholesterol: |
114.0 |
Fat: |
65.8 |
Protein: |
38.02 |
| Fiber: |
10.01 |
Sodium: |
219.52 |
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