• 2 piece NewYork Steaks (250g-300gr each)
  • 300 gr cremini mushrooms (or wild mushrooms of your choice)
  • 3 red shallots
  • 1 teaspoon freshly ground black pepper
  • 3-4 sprigs of fresh thyme, plus one tablespoon of leaves
  • 3 tablespoons of extra virgin olive oil
  • 1 cup of dry red wine
  • 2 tablespoons of salted butter
  • 1 cup of bone broth (stock), optional
  • 1 large pinch of maldon salt or kosher salt


Newyork steak is the boneless and tenderloin portion of T-bone steak from the back. When choosing meat, make sure that it is rested, or prefer dry-aged meat, because this meat is really delicious and definitely pays off. If the ingredients are ready, immediately remove the shallots and slice them as juices. Clean the mushrooms with a cloth without washing and cut them into 2-4 pieces together with their stems. Heat the oven at 180 degrees.

NewYork Steak

Cook Directions

Thoroughly heat a casting pan. When light fumes come out of the pan, add half of the olive oil and seal each surface of the meat for 30 seconds. After all the meat is sealed, put the meat in an aluminum foil and wrap with a piece of butter whole garlic and fresh thyme in the oven at 180 degrees, (average thickness 2.5 for 3 cm meat) 5-7 minutes for medium-rare meat, 13 for a well-cooked meat. Cook for 15 minutes.

While the meat is cooking, add the onion in the same pan and sauté over high heat. Then add 2-3 sprigs of fresh thyme with the mushrooms. When the mushrooms leave the water and draw, add the red wine and let the alcohol go for 1-2 minutes, then add the bone broth. Cook them all together for another 3 minutes and let them drink the water. Cover the stove completely and add 1-2 spoons of butter and mix. You will see that it turns into a thick sauce.

When you add your butter, turn off the stove, not to cut the butter and make it get a consistency. The temperature of the ceiling is sufficient for the butter to give consistency. If you expose butter to high temperatures, its binding will decrease and will cause the sauce to be cut.


If everything is ready, take your tenderloin out of the oven and let it rest for 4-5 minutes without opening the foil, so that your meat will pour the delicious water and proteins left during cooking. You can put the meat on the plate and serve it with the wild mushrooms with the sauce. Enjoy your meal.