This hearty and elegant recipe for New York Strip Steak with Creamy Mushroom Leek Sauce is perfect for a special fall dinner party or Sunday Supper!
When I think fall foods there are a lot of foods that I crave and that inspire me in the kitchen. I get inspired by all the fresh seasonal produce, pumpkin, apple, butternut squash, pears, cranberries and pomegranate. I get excited for special foods and dishes that we typically only eat for the holidays that come around this time of year, my birthday, Halloween, Thanksgiving and Christmas. I also crave hearty, comforting, stick to your ribs meals like soups, chili, casseroles, pasta dishes and steakhouse dinners.
Because these foods really are only in season a short time of year, especially here in Texas when it can feel like summer well into November, I try to make as many fall inspired meals as possible. This means I am willing to spend more time in the kitchen baking and cooking up dinner, and make enough to eat as leftovers for days.
One meal that I always look forward to every week of the year is Sunday Supper. Sunday night dinners were always a big deal growing up because with a family as big as mine, Sunday was the one day a week that we were usually all at home and the one day my Mom actually had time to spend in the kitchen.
Her routine was simple, grocery shopping and house cleaning on Saturday and meal prep on Sunday. My Mom would spend a little extra time cooking on Sunday so that we could get a good hearty homemade meal at least one night a week, since the rest of the week was often filled with just leftovers and easy “skillet” dinners.
There are many traits, traditions and characteristics that I inherited from my Mom, and this love of Sunday Super and need to spend time in the kitchen is one of them.
Now as an adult with a family of my own, I have continued this Sunday Supper ritual. For us, we typically ease into our Sundays with coffee and brunch at home, either reading or making my weekly meal plan and grocery list and then heading off to the store. After we get home and unload all the groceries, the prep begins. I clean out the fridge, wash and prep the groceries and then start on dinner; depending on the time and what we are having, while dinner cooks, I clean up and get the dinner table set, complete with a nice tablecloth, some fresh flowers and a full set of dishes.
I love that at least one night of the week we sit down to a home cooked meal, at a set dinner table without the TV, open a bottle of wine and enjoy each other’s company. Then after dinner take a walk around the neighborhood to watch the quickly setting sun and enjoy the cooler autumn weather.
This is a typical fall Sunday in our house and I love every moment of it!
Like any store I shop at, I often plan my weekly menu based on what is on sale, but when I was shopping a few Sundays ago, I yearned for a special Sunday Supper meal. So, I decided that I would splurge a little and make a us a steakhouse dinner at home, complete with New York Strip Steak with Creamy Mushroom Leek Sauce, Sour Cream and Onion Mashed Potatoes, Roasted Asparagus, with a bottle of wine and some ice cream to finish it off. This meal was so hearty, so comforting and so perfect for a fall Sunday night at home!
What is your favorite fall comfort food? Please share in the comments below!
- 2 12-ounce New York strip steaks
- 1 teaspoon dried thyme
- 1 teaspoon each kosher salt and freshly ground black pepper divided
- ½ tablespoon grapeseed or coconut oil
- 2 tablespoons unsalted butter
- 1 leek white and light green parts only, thinly sliced
- 1 16-ounce package baby portabella mushrooms, thinly sliced
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/3 cup heavy cream
- 2 tablespoons freshly grated Parmesan
- Season both sides of each New York Strip steak with dried thyme and ½ teaspoon each salt and black pepper.
- Heat coconut oil in a large skillet over high heat. Add seasoned steaks, on at a time, and cook for 3-4 minutes per side for medium rare. Once cooked to desired doneness, remove steak from skillet and transfer cooked steak to a plate. Cover steak with foil and allow steak to rest for 10 minutes.
- Reduce heat to medium and add butter to skillet. Once butter is melted, add leeks and cook for 5-6 minutes, or until translucent and soften. Add mushrooms and cook for 5-6 minutes or until browned. Stir in garlic and cook for 1-2 minutes.
- Increase heat to medium-high and push sautéed vegetables to the side of the skillet. Add Worcestershire sauce to deglaze the skillet. Cook for 1-2 minutes, scraping the bottom and sides of skillet.
- Reduce heat to low. Slowly stir in the heavy cream and Parmesan cheese. Cook, stirring constantly, for 2-3 minutes or until sauce is slightly thickened.
- Thinly slice steak, against the grain, and serve topped with mushroom leek sauce.
Serving suggestion: Serve with mashed potatoes and roasted Brussel sprouts or asparagus.