Porcini-Crusted Strip with Herb Butter and Garlic Roasted Yukon Potatoes

The mushroom crust is an awesome idea, it worked well, and the herb butter with Tarragon gave a lovely Béarnaise vibe to the dish. The butter should be served at room temperature (or not too cold) so that it properly melts over the steak.

The potatoes are a somewhat separate recipe here, but I roasted them first until finished, then turned the oven down to 150 for them to hold in the oven with the steaks as they rested. Everything held well. I also used the pan jus and more butter from the steaks to sauté the garlic for the potatoes, since I had it available, as opposed to oil here. I do like the idea of sautéing the garlic and topping, instead of roasting in the oven with the potatoes to prevent that overly bitter taste from over-cooked garlic.

Ingredients, Steaks and Butter

  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 3 tablespoons chopped fresh chives
  • 1 1/2 tablespoons chopped fresh tarragon
  • 1 small garlic clove, pressed
  • 1 (1/2-ounce) package dried porcini mushrooms (Shiitake is a cheaper substitute)
  • 6 1-inch-thick New York Strip Steaks (Filet Mignon Suitable)

Ingredients, Roasted Potatoes

  • 6 Medium Yukon Gold Potatoes, scrubbed and washed, sliced into wedges (or 2 pounds small potatoes, halved)
  • 1/4 cup extra-virgin olive oil
  • 6 medium garlic cloves, thinly sliced
  • Salt and Freshly Ground Pepper
  • 2 Tablespoons finely chopped flat-leaf parsley

Tools

  • Baking sheet
  • Tongs
  • Cutting board
  • Saute Pan to Fit Steaks
  • Gas Burner and Oven

Tools, Roasted Potatoes

  • Baking sheet
  • Tongs
  • Cutting board
  • Oven

Directions, Roasted Potatoes

  1. Preheat the oven to 400 F. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
  2. Arrange the gold potatoes on the baking sheet. If halved: cut side down, and bake for 45 minutes, or until crisp and golden brown. If wedges: rotate every 10 minutes or so to brown and crisp every side, mine cooked in about 30 minutes. Transfer the potatoes to a bowl.
  3. Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
  4. Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.

Directions, Steaks

  1. Bring butter to room temperature and mix first 4 ingredients in small bowl (pressing the butter in wax paper can speed up softening and aid in mixing). Season butter to taste with salt and pepper.
  2. Remove the steaks from the refrigerator for 30 minutes to 1 hour prior to cooking. Process dried porcini mushrooms in spice grinder or mortar and pestle to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
  3. Preheat oven to 150 degrees.
  4. Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 3-4 minutes per side for medium-rare. Transfer steaks to oven on baking sheet and let rest 15-25 minutes.
  5. Spoon rounded tablespoon of herb butter atop each steak and serve.

*Serves 6


All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.