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Pan-seared New York Strip Steak With Scotch Portable Mush

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CATEGORY CUISINE TAG YIELD
Dairy Shelf life, Shelf2 1 Servings

INGREDIENTS

4 6 ounce New York Strip
Steaks
3 + 2 tbsp. Unsalted butter
1/2 Jumbo yellow onion, diced
1/2 inch
3/4 lb Sliced Portabella mushrooms
2 T Flour
Salt & pepper to taste
1/2 c Warm heavy cream
1/2 c Scotch

INSTRUCTIONS

You will need 2 separate skillets for this recipe.  In a large skillet
over medium high heat, saut the mushrooms and  onions in 3 tbsp. of
melted butter until the mushrooms are tender.  Season to your taste
with salt and pepper and stir in the flour. Pour  the heavy cream into
the mixture and mix well. Set aside in a warm  place. In a second
skillet , melt the remaining 2 tbsp butter and  bring to a high heat.
Season the steaks with salt and pepper and fry  for 2 1/2 to 3 minutes
per side for rare and increase the cooking  time by 1/2 minute per side
for each additional degree of doneness  you like. Remove the steaks
from the pan and arrange them on a  platter or individually. Add the
scotch to the pan drippings and  bring to a boil for 1 to 2 minutes,
mix into the mushroom sauce. Pour  over the steaks and serve
immediately. Serve extra sauce in a bowl  for passing.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1514
Calories From Fat: 767
Total Fat: 86.4g
Cholesterol: 345.7mg
Sodium: 1493.6mg
Potassium: 2389mg
Carbohydrates: 115.5g
Fiber: 6.8g
Sugar: 8.8g
Protein: 78.2g


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