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Spice Seared Angus New York Steak with Butternut Squash Purée, Yukon Gold Potato, Brown Butter Broccolini & Mushroom Cabernet Pan Jus

Main Courses

Serves 4 entrée plates or 12 small plates

Perfect for an intimate dinner party for 4 or as small bites for a larger group, Chef Tim Vallery created this delicious dish with all the components that are sure to impress your guests.

Ingredients

  • 2 - 2 1/2 pounds Angus New York Steak, thick cut
  • As needed: your favorite steak rub, Kosher salt, fresh ground black pepper, olive oil, unsalted butter
  • 2 bunches broccolini (broccoli rabe)
  • 4 cloves garlic, peeled and minced
  • 3 cups butternut squash, peeled, seeds removed, 1/2" dice
  • 1 tsp. ground cinnamon
  • 1 cup heavy whipping cream
  • 1 pound Yukon gold potatoes, "C" size (small)
  • 1/2 bunch Italian parsley
  • 1 pound mushrooms - any type work. We prefer Mycopia mushrooms from Sebastopol, CA. Roast mushrooms in a 400-degree oven for 15 minutes and reserve.
  • 8 springs fresh thyme
  • 1 cup Ferrari-Carano Cabernet Sauvignon


Preheat oven to 400 degrees.

Steak: Season steaks with spice blend, Kosher salt and black pepper. Let the steaks rest at room temperature for 20 – 30 minutes. Preheat a seasoned cast iron skillet. When the skillet is hot, add a tablespoon of olive oil and sear the steaks on each side for 4 minutes. Finish in the oven until an internal temperature of 120 degrees is reached. Remove steak from skillet, loosely cover with aluminum foil and let rest 5 minutes. Make the pan sauce in the cast iron skillet.

Mushroom Cabernet Pan Jus: Immediately after removing the steak from the cast iron skillet, add 2 tablespoons butter and 3 sprigs of fresh thyme to the skillet. When butter is completely melted and starting to sizzle, add the roasted mushrooms, sauté for 1 minute, then deglaze with 1 cup of Cabernet Sauvignon. Reduce until sauce looks thick (about 2 minutes) and remove from pan. Mix in 10 Italian parsley leaves and hold in a warm area until ready to use.

Butternut Squash Purée: In a small saucepan, sweat two cloves of garlic (minced) in olive oil. Add the butternut squash and heavy cream. Season with salt and pepper. Bring the mixture to a simmer, lightly cover the saucepan and simmer until the squash is soft and cream is reduced. Spoon the squash in a blender leaving any extra liquid behind. Add 1 teaspoon cinnamon. Purée the mixture, adjust seasoning with salt and pepper, and consistency with extra cream from cooking.

Yukon Gold Potatoes: Thoroughly wash potatoes, when dry toss with olive oi, salt and pepper. Place on sheet tray and roast in a 400-degree oven until tender (about 20 minutes). When removed from the oven, add butter, fresh thyme and Italian parsley.

Brown Butter Broccolini: In a large pot, bring salted water to a boil. Blanch the broccolini for 2 minutes, then shock into ice water. When cool, remove from the water and gently squeeze dry. In a sauté pan, add 3 tablespoons butter. Let the butter start to brown, then add broccolini and sauté for 1 minute. Add 2 cloves of minced garlic and continue to cook for an additional 2-3 minutes. Season with salt and pepper.