Jul 14 2026
Restaurants›Gratzzi Italian Grille›New York Strip Au Poivre Recipe

New York Strip Au Poivre Recipe

Inspired by Gratzzi Italian Grille
Time45m
Serves2

12 oz, pepper-crusted, caramelized onions, portobello mushrooms on a demi cream reduction.

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Ingredients

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Steak

Onions and Mushrooms

Demi Cream Reduction

Method

Prepare Steak

  1. 1

    Crust the Steak

    Coarsely crush the black peppercorns and mix them with salt. Rub the mixture all over the New York strip steak.

  2. 2

    Sear the Steak

    Heat olive oil in a heavy skillet over medium-high heat. Once hot, add the steak and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove the steak from the pan and let it rest.

Cook Onions and Mushrooms

  1. 3

    Caramelize Onions

    In the same skillet, add the butter and sliced yellow onion. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 10-15 minutes.

  2. 4

    Sauté Mushrooms

    Add the sliced portobello mushrooms to the skillet with the caramelized onions. Sauté until mushrooms are tender and browned, about 5-7 minutes.

Prepare Demi Cream Reduction

  1. 5

    Make the Reduction

    In the same skillet, add finely chopped shallot and sauté for 2 minutes until soft. Then pour in the red wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half.

  2. 6

    Add Cream and Stock

    Pour in the beef stock and heavy cream, stirring well. Bring to a simmer and let reduce for about 10 minutes until thickened. Add fresh thyme and season to taste.

Plate the Dish

  1. 7

    Serve

    Slice the resting steak against the grain. Plate it with the caramelized onions and sautéed mushrooms on the side. Drizzle with demi cream reduction and serve immediately.

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