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How to make: Seared New York Strip Steak with Chianti-Mushroom Sauce

Yield: 4

3 tablespoons extra-virgin olive oil, divided

12 ounces assorted mushrooms (crimini, oyster, shitake), torn or cut into large pieces

3 garlic cloves, slightly crushed

1 teaspoon fresh rosemary, finely chopped

Kosher salt and freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter, divided

4 - (6-ounce) New York strip steaks, choice cut or higher

1 cup Chianti wine

3/4 cup chicken broth, low-sodium

Place a large heavy skillet over medium-high heat and add 2 tablespoons oil. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Add the garlic and rosemary, and continue to cook until the garlic is soft, about 1 additional minute. Taste and season with salt and pepper. Transfer to a bowl; set aside.

Return the skillet to the stove over medium heat, and melt 1 tablespoon butter with remaining 1 tablespoon oil. Season the steak with salt and pepper. When the oil is hot, add the steak and sear until the steak until brown, about 3 minutes per side for medium-rare. Transfer steak to a cutting board and allow to rest while preparing sauce, a minimum of 8 minutes.

Remove any excess fat from the pan, leaving all but 1 tablespoon. Add the Chianti and cook;  stirring up bits known as fond, until the liquid has reduced to approximately 3/4 cup, about 3 minutes. Strain and return the liquid to skillet. Stir in the broth and bring to a boil. Simmer the liquid until it has reduced to about 1/2 cup, about 5 minutes. Remove from the sauce from the heat.  Whisk in 3 tablespoons butter until melted and stir in mushrooms, warming completely through. Taste and adjust seasoning with salt and pepper.

By: Chef Mark Kalix

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When most people think of Chianti wine, they think of the straw basket in which it is commonly presented and served. This Italian red wine from the Tuscany region is the perfect accompaniment to earthy mushrooms and a juicy New York strip steak.

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