New York Steaks with Buttered Radishes, Radish Top Salsa Verde & Beefy Mushrooms

Want a refresher on how to make this?

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Makes 2 to 4 portions

INGREDIENTS

For the Steaks and Mushroom

• 2, 12-14 ounce prime New York Steaks

• 2 tablespoons olive oil

• 1 shallot, sliced into rings

• 2 smashed garlic cloves

• 2-3 sprigs thyme

• 2 tablespoons salted butter

• 10 ounces oyster or maitake mushrooms, cut or torn into large chunks

• 1 cup beef broth

• 2 tablespoon sherry or balsamic vinegar

• 1 tablespoon Worcestershire sauce

• 2 tablespoons heavy cream

• 2 tablespoons whole grain mustard

For the Radishes and Salsa

• 1 bunch French breakfast radishes

• 1/2 cup water

• 2 tablespoons salted butter

• 2 teaspoons granulated sugar

• one bay leaf

• 1 teaspoon coriander seeds

• 1-2 cloves garlic, finely minced

• 1/4 cup olive oil

• zest and juice from 1/2 lemon

• pinch chili flake

• kosher salt and pepper to taste

INSTRUCTIONS

Prepare your Steaks

Set your oven to 275*F.

Season the steaks well on both sides with salt and pepper then place a cast iron plan over high heat. Drizzle in the olive oil and let it heat until the pan smokes.

Sear the steaks for about 3 minutes on one side, or until they are well caramelized, then flip and immediately add the sliced shallot, garlic, thyme, and butter. Baste the steaks for 2-3 minutes, then remove them onto a baking tray and quickly add the mushrooms back to the pan. I strongly recommend using a probe thermometer to check the doneness of the steaks. If they need to cook a bit more for your liking, pop them into the oven to do so.

Lower the heat to medium. You may need to add a bit more olive oil or butter to coat the mushrooms well.

Stir well and cook until the mushrooms are caramelized and wilted down, about 5 minutes, then add the broth, vinegar, and cream. Cook on medium heat, stirring frequently, until the sauce reduces down at least by half and is coats the mushrooms well.

Make your Radishes and Salsa

While the mushrooms cook, clean the radishes and tops well then trim the tops of them. To a pot, place the radishes, water, butter, sugar, bay leaf, coriander and a hefty pinch of kosher salt. cook on medium heat, stirring frequently, until the water is almost totally evaporated and the radishes are soft throughout but not mushy-about 10 minutes.

If the water evaporates and the radishes are still hard, simply add a touch more water and let them cook another few minutes.

Finely chop the cleaned radish tops and place into a bowl along with the garlic, olive oil, lemon juice and zest, chili flake, and plenty of salt and pepper. Stir well.

Finish the Dish

Pop the steaks in the oven for a minute or two to rewarm them if necessary. Season the mushrooms with salt and pepper.

Slice the steaks, then plate some of the mushrooms and their sauce, the sliced steak on top, and a pile of the radishes alongside. Spoon some of the salsa verde over the steak and radishes and serve any extra alongside.