New York Strip Steaks with Mustard Mushroom Sauce

Those gorgeous New York steaks with mustard and mushrooms blend two classic flavor profiles: the bright tang of mustard and the earthy, savory depth of sautéed mushrooms. I often revisit both sauces and tweak them slightly each time; for this version I combined elements from a mustard-based pork steak recipe and a pepper steak approach to create a balanced, creamy sauce that complements the beef without overpowering it.

The mushrooms are cooked until golden with just a hint of sherry to lift their flavor. The mustard should be Dijon or a grainy Dijon (Old Fashion style) — either one works well, or use a combination for a more complex profile. Once the steaks are seared in a hot skillet, I transfer them briefly to a hot oven to finish, then use the same skillet to build the sauce. Using the browned bits and any juices left in the pan adds depth and richness to the sauce.

I like to finish the dish with a light sprinkle of minced parsley for color and freshness. For seasoning the steaks, Fleur de sel is my preferred finishing salt: it helps achieve an even sear while allowing the meat’s juices to remain inside, yielding a more tender and juicy steak. I served these steaks with steamed white rice and a simple mixed green salad to keep the plate balanced.

Cooking tips

When cooking with alcohol, safety is important: keep the heat low when adding spirits, pour the liquid in from the side of the pan, and keep your face and hands away from the pan to avoid burns from splatters or ignition. Alcohol poured into a very hot pan can produce flames; deglaze carefully and allow the alcohol to reduce until the harsh edge is gone.

Some practical tips for the recipe: pat the steaks very dry before seasoning so you obtain a proper sear; press the cracked pepper and salt onto the meat so the crust adheres; and do not overcrowd the skillet when searing — work in batches if needed. After finishing the steaks in the oven, tent them loosely with foil and allow them to rest for at least 10 minutes so the juices redistribute. While the steaks rest, make the sauce in the same skillet so it picks up all the fond and extra flavor.

New York Steaks With Mustard and Mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Giangi Townsend

This recipe combines bright mustard and a silky cream sauce with sautéed mushrooms and a touch of sherry for a dinner that feels elegant but is simple to prepare. Perfect for a weeknight or special occasion.

Ingredients

• 2 New York steaks, 8 ounces each, cut in half and trimmed
• 2 teaspoons black peppercorns, coarsely cracked
• 12 ounces cremini mushrooms, stemmed and sliced
• 2 tablespoons sherry
• 1 tablespoon unsalted butter
• 2 large shallots, minced
• 4 tablespoons whiskey
• 1½ cups heavy cream
• ½ cup Dijon mustard
• 2 tablespoons parsley, minced

Instructions

• Preheat oven to 400ºF (200ºC).
• Heat a large cast-iron skillet over high heat for 5 to 8 minutes. Pat the steaks dry with paper towels.
• Combine fleur de sel (or kosher salt) and cracked pepper on a small plate. Press the steaks into the seasoning to coat top, sides, and bottom. When the skillet is very hot, add the steaks and sear on all sides until a brown crust forms.
• Transfer steaks to a baking sheet or rimmed pan and place in the hot oven for 5 to 10 minutes depending on thickness and preferred doneness. Remove from oven and tent loosely with foil. Let rest for 10 minutes.
• In the same skillet, without scraping away the fond, reduce heat to medium-high and add the butter. Add the mushrooms and sauté until their moisture releases and they turn golden. Stir in the sherry and cook until the liquid mostly evaporates and the mushrooms are tender but not chewy. Season with salt and pepper if needed. Remove mushrooms from the skillet and keep covered.
• Wipe the skillet only if absolutely necessary; otherwise add a splash of olive oil and the minced shallots. Cook over medium heat for about 2 minutes. Carefully add the whiskey to deglaze the pan and allow it to reduce until the alcohol scent is gone and the shallots are tender.
• Stir in the cream and simmer 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly. Whisk in the Dijon mustard until smooth and well combined. Taste the sauce and add additional cream if you prefer a milder, creamier flavor.
• To serve, place steaks on plates, spoon the mustard cream sauce around and over them, top with the sautéed mushrooms, and sprinkle with minced parsley.

Nutrition

Calories: 387 kcal
| Carbohydrates: 9 g | Protein: 5 g | Fat: 37 g | Saturated Fat: 22 g

Giangi’s Kitchen provides nutritional information as an estimate; figures are not calculated by a registered dietician.

• Course: Beef, Veal & Lamb; Dinners; Sunday Night Dinner
• Cuisine: French-inspired
• Occasion: Father’s Day or special dinner
• Type: Under 45 minutes