Mixx a Meal Recipes provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO

Misty Isle New York Strip Steaks with Mushroom-Brandy Cream Sauce

4 1 ½" thick boneless Misty Isle New York Strip Steaks
Salt and pepper

Mushroom-Brandy Cream Sauce
1 tablespoon olive oil
2 cups sliced fresh mushrooms
2 green onions
1/3 cup brandy
1 cup whipping cream

Prepare grill for direct grilling. Brush and oil grill grate. Trim fat from steaks and season with salt and pepper to taste. Allow steaks to rest at room temperature 20-30 minutes before grilling. Place steaks on the heated grill. Grill 10-12 minutes for rare (turning once), 12-15 minutes for medium or 15 to 19 minutes for well-done. Check degree of doneness with an instant read thermometer:
Rare 125º-130º F.
Medium Rare 140º- 145º F.
Medium 150º -160º F
Medium Well 165º -170º F
Well 170º- 190º F

Sauce:
Sauté mushrooms in skillet until moisture is almost gone. Add green onions and sauté over medium heat till just tender. Remove from heat; add brandy. Return to heat, simmer uncovered, 4 minutes or until most of the liquid is evaporated. Add whipping cream and bring to boiling. Reduce cream to one cup while boiling gently for about 12-15 minutes. Stir frequently. Season with salt and pepper and spoon over grilled steaks or ladle to side of steaks on the plate.

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