Autumnal Steak Bliss

NY Strip Steak
Heavy Cream
Vermouth
Rosemary
Shallot, minced
Garlic, minced
Crimini mushrooms, quartered
Thyme
Butternut squash, cubed
Sage chiffonade
Nutmeg
Pine nuts, toasted
Salt and pepper
Butter and olive oil

More fall flavors again, and obviously you'll be seeing them for a while.  It was my day off yesterday, and of course I had to make something special for Meg and I (she gets jealous of the restaurant patrons I'm paid to cook for).  When I have steak for dinner, I usually find that a full pound of meat is far more than enough.  For this reason, I'll usually buy one 12-16 oz steak and split it by thinly slicing before serving.  Strip steak works best for this, and it's also a nice, tender cut.

Start with the sauce.  Heat some butter in a pan and fry 2 or 3 rosemary sprigs to infuse the fat with flavor.  Saute some shallots and garlic with the rosemary.  Why they are aromatic, hit the pan with a splash of vermouth.  Allow most of the alcohol to cook off, then add about a cup or two of heavy cream.  Allow to reduce by 1/2 volume, then strain.

The mushrooms are simple.  Sautee in olive oil with shallots, garlic, and thyme.  For the butternut squash, peel and dice, then pan fry in butter with sage until tender.  Add a touch of freshly grated nutmeg at the end and garnish with the toasted pine nuts.

Season the steak with salt, pepper, rosemary, and olive oil and sear in a hot pan on both sides until rare.  Allow to rest for 5 minutes before slicing.

That's it, you've got all the components.  Now make 'em look purty!...Maybe I'll do an entry on basic plating ideas in the future.  Enjoy!