Pan Seared New York Striploin With Boylston Chanterelles

Serves 6
Ingredients:
1 Tbsp Olive Oil
6 8oz. Striploin Steaks
1 pound Cleaned and Trimmed Chanterelles
1 Cup Beef Jus or pre-made/store bought stock
2 tsp Grain Dijon Mustard
2 Tbsp Chopped Garlic Chives
Sea Salt & Fresh Black Pepper to taste.

To Prepare:
1. Heat olive oil in a large frying pan; add seasoned steaks to pan, 2 minutes per side (for medium). When steaks are browned and cooked to desired doneness, remove from pan and let rest.
2. Add chanterelles to frying pan and cook on medium heat for about 5 minutes.
3. Add jus or stock and bring to a simmer until liquid has reduced by half. Add mustard and chives. Season with salt and pepper.

To Plate:

Place steak on plate and top with chanterelles. Garnish with chive spears.


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