New York Strip Steak With Brandied Mushrooms - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
4 (10 ounce) boneless New York strip steaks, each 1-inch thick
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 lbs white button mushrooms, left whole and untrimmed
1/2 teaspoon fresh thyme leave
3 garlic cloves, chopped
1/4 cup brandy
1/2 cup heavy cream

Preparation

Heat 1 T of the oil in large skillet over medium-high heat.
Season steaks with 1 t of the salt and 1/4 t of the pepper.
Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
Remove steaks and cover loosely with foil to keep warm.
In same skillet, add the remaining 1 T oil.
Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
Remove mushrooms with a slotted spoon; place in a bowl.
In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
Add cream and cook 2-3 minutes, until slightly thickened.
Return mushrooms and their juices to the pan and simmer for 2 more minutes.
Season with the remaining 1/4 t salt and 1/4 t pepper.
Serve with steak.