Mercer Kitchen Chef Christopher Beischer's New York Strip and Bulich Mushrooms (RECIPE)

Categories: Recipes

Mercer Kitchen
In this week's Village Voice, Mercer Kitchen Chef de Cuisine Christopher Beischer pontificates on how he uses Hudson Valley fungus in the kitchen, and why he prefers greenmarket mushrooms to those available from big purveyors.

Now, Beischer shares a carnivorous recipe incorporating shiitakes and enokis that's sure to impress your guests at your next dinner soiree.

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Mercer Kitchen's Prime Sirloin with Gingered Shiitake Mushrooms, Caramel Soy Infused Sauce, Courtesy of Christopher Beischer.

8 oz. prime sirloin
Swiss chard, stems removed to 7 inches and leaves blanched
Shiitake mushrooms-diced to ¼ "
Enoki mushrooms-sliced to ¼ "
Grated ginger
Chopped chives

2 cups light soy sauce
¾ cup rice vinegar
3 shallots-sliced
6 cloves garlic -sliced
1 Tablespoon black peppercorns
2 Tablespoons honey

Simmer above ingredients and reduce by ¼. Let sit overnight and strain. For service, heat 4 oz. liquid base and whisk in 4 oz. butter. Season with salt and pepper and lime juice.

For Service:

Season steak with salt and pepper and olive oil and broil to desired temperature.

Lightly brown shiitakes in whole butter. Add equal part enoki mushroom, a bit of ginger, and cook for one minute longer. Add chopped chives at the end.

Heat swiss chard stems and leaves and place four pieces of stem and a bit of the green on plate.

Top steak with two spoons of mushrooms and set on top of swiss chard. Drizzle two spoons of sauce around steak. Garnish with chervil. Serve French fries on side.

Location Info

Mercer Kitchen

99 Prince St. | Mercer Hotel, New York, NY

Category: Restaurant

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My Voice Nation Help

Great idea! I am going to try this with Alaskan halibut this weekend.  I will sub lemon juice for the soy sauce and serve with steamed broccoli florets topped with clarified, melted butter, served with ice water only, no wine, then jello/whipped creme and strong coffee for dessert.  I'll go straight recipie, beef,  next weekend.  Thanks.