New York Strip with Brandied Cream Mushrooms
Cookbook
Page 98
Cuisine: North American
Course: Main Courses
Reviews
1 reviews,
average rating 3.0 / 5
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The quality of this dish depends to a great extent on the quality of the strip steaks. Ours were pretty good and so this easy dish turned out to be a nice Sunday night supper. We grilled rather than sauteed the steaks. Tyler's recipe calls for whole mushrooms which is what I did -- but next time I make this I will quarter or slice them both for ease of eating and for presentation.