New York Strip Steak Florentine With Sauteed Mushrooms

• 3 1/2 Tbsp. butter
• 2 tsp. olive oil (extra-virgin or virgin preferred)
• 2 lb. mushrooms, cleaned and sliced
• salt and pepper to taste
• 2 Tbsp. chopped fresh chives or 1 Tbsp. dried crushed chives
• 3 Tbsp. chopped, fresh parsley
• 3 cloves garlic, sliced paper thin with single-edge razor blade or crushed and chopped fine
• 1 shallot, chopped fine
• 1/4 c. cognac
• juice of 1/2 lemon
• 5 New York strip steaks (8 oz. each)

1. Heat butter and olive oil in large frying pan over medium to high heat.
2. When hot, add mushrooms and 1 teaspoon salt and 1/2 teaspoon pepper.
3. Cook for 10 minutes, stirring or tossing occasionally.
4. Add chives, parsley, garlic and shallot, stirring them to blend in for 7 or 8 minutes.
5. Add cognac and lemon juice. Allow to simmer for 5 minutes, stirring occasionally.
6. Taste for seasoning.
7. Broil steaks to your preference (rare is best) and pour mushrooms over steaks.

butter, olive oil, mushrooms, salt, fresh chives, parsley, garlic, shallot, cognac, lemon, new

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808105 (may not work)