Pan-Seared New York Strip with Mushroom Dijon Sauce and Sour Cream Mash

This skillet-seared New York strip dinner brings together a deeply browned steak, tender mushrooms, garlic, Dijon mustard and beef demi-glace for a rich pan sauce.

Serve the sliced steak over creamy sour cream mashed Yukon Gold potatoes with browned onion, alongside roasted carrots and a fresh parsley finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

6 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Move an oven rack to the upper position and heat the oven to 425°F.
2. Halve, peel and thinly slice the onion. Thinly slice the garlic. Halve the carrots lengthwise through the stems. Trim and thinly slice the mushrooms. Peel the potatoes and cut them into 1/2-inch cubes. Pick the parsley leaves from the stems and finely chop the leaves.
3. Place the carrots on a baking sheet and toss with a large drizzle of vegetable oil, salt and pepper. Roast until tender and lightly charred at the edges, 20 to 25 minutes.
4. While the carrots roast, put the potatoes in a medium pot and cover with salted water by about 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly.
5. Heat a large drizzle of vegetable oil in a medium pan over medium-high heat, preferably nonstick. Add the onion and cook, stirring occasionally, until browned and very soft, about 15 minutes. Add small splashes of water as needed, scraping up browned bits from the pan. Transfer the onion to a small bowl and season with salt and pepper.
6. Return the drained potatoes to the empty pot and set over low heat. Mash until smooth, then stir in the sour cream. Season with salt and pepper and keep warm over low heat.
7. Wipe out the pan used for the onion. Heat another large drizzle of vegetable oil in the pan over medium-high heat. Pat the steak dry with paper towels and season all over with salt and pepper.
8. Add the steak to the hot pan and cook to your desired doneness, 3 to 6 minutes per side. Transfer the steak to a cutting board to rest.
9. In the same pan over medium-high heat, add the butter and mushrooms. Cook, tossing, until the mushrooms soften, 2 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
10. Stir in the beef demi-glace and 1/4 cup water. Bring to a boil, then reduce the heat and simmer. Stir in the Dijon mustard and cook until the sauce is slightly thickened, 1 to 2 minutes.
11. Remove the pan from the heat and stir in half the parsley. Taste the sauce and season with salt and pepper.
12. Divide the mashed potatoes and roasted carrots between plates. Spoon the browned onion over the potatoes. Slice the steak against the grain, arrange it over the potatoes and onion and spoon the mushroom sauce over the steak. Garnish with the remaining parsley.

Recipe Tips

FAQ

What is the sauce made with?

The pan sauce is made in the steak pan with butter, button mushrooms, garlic, beef demi-glace, water, Dijon mustard, parsley, salt and pepper.

How long should I cook the New York strip steak?

Cook the seasoned steak in a hot pan for 3 to 6 minutes per side, depending on your preferred doneness.

Why are the onions cooked separately?

The onions need about 15 minutes to become browned and very soft, then they are spooned over the mashed potatoes for extra savory flavor.

Do I need to peel the Yukon Gold potatoes?

This method calls for peeling the potatoes, cutting them into 1/2-inch cubes, boiling until tender and mashing them with sour cream.

When should I roast the carrots?

Start the carrots early in the recipe. They roast at 425°F for 20 to 25 minutes while the potatoes boil and the onion cooks.