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Preparing the Horseradish and Thyme Mashed Potatoes ahead of time, or simply revitalizing leftover mash with some butter, cream, fresh thyme and bottled horseradish, makes for an easy and delicious addition to any beef dish. All that remains is making the Mushroom Marsala Cream Sauce, which takes less than 20 minutes. Any combination of wild and exotic mushrooms can be used: shiitake, chanterelles, morels, enoki, crimini or button mushrooms. Sautéed with a tablespoon of butter and olive oil in a large skillet, seasoned with salt and pepper, and finished with a dash of cream, marsala wine and fresh thyme — the sauce is complete.
Grilled New York Strip Steak with Mushroom Marsala Cream Sauce
4 8oz New York strip steaks
Salt and freshly ground black pepper
1/2 bunch fresh chives, chopped
Marsala Mushroom Cream Sauce:
2 tbsp butter
2 tbsp vegetable oil
8 oz sliced crimini mushrooms
8 oz sliced white button or shiitake mushrooms
3/4 cup Marsala or Brandy
1/2 cup heavy or light cream
3 sprigs fresh thyme
salt and pepper
- For the Marsala cream sauce, heat the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the mushrooms and sauté for 3 to 4 minutes, until the mushrooms are barely cooked through. Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce. Stir in the heavy cream and thyme, reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.
- For full instructions please see : scrumpdillyicious.blogspot.com
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Originally posted 2018-02-20 05:15:03.