Strip Loin

Strip Loin

Strip Loin, Chanterelles, Mustard-glazed Brussels Sprouts and Pecans; a gourmet indulgence.

Recipe Credits

Colby Garrelts
Prep time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes


  • Butter-mustard Sauce
  • 1/3 cup dry white wine
  • 5 tablespoon Butter, unsalted, chilled and cut into ½-inch pieces
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • salt and freshly ground pepper
  • Steaks
  • 1/2 cup pecans
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper
  • 4 8-ounce strip steaks
  • 4 tablespoon Butter unsalted
  • 1 cup Veal Stock
  • Mushrooms and Brussels Sprouts
  • 8 ounces brussels sprouts, trimmed and leaves plucked
  • 1 tablespoon Butter unsalted
  • 8 ounces fresh chanterelle mushrooms, trimmed
  • Salt and freshly ground black pepper


Butter-mustard Sauce
  1. In a medium saucepan, bring the wine to a simmer over medium-low heat and reduce by half. Remove from the heat and whisk in the Plugrá Butter, one piece at a time, waiting for each piece to melt before adding the next.
  2. Whisk in the two mustards and season the sauce with salt and pepper. Keep the sauce in a warm place, (near or above the stove).
  3. Do not heat it again or the emulsion will break (the butter will separate from the liquid).
  1. Preheat the oven to 350°F.
  2. Toss the pecans with the olive oil and salt and pepper to taste and spread them out on a small baking sheet. Toast the nuts in the oven for 7 minutes, stirring them at least once to prevent them from burning. Set aside to cool.
  3. Raise the oven temperature to 375°F. Season the steaks with salt and pepper.
  4. Heat the Plugrá Butter in a large ovenproof skillet over high heat. When the butter is very hot, sear the steaks for 1 minute on each side. Depending on the size of your skillet, you make have to do this in batches.
  5. Transfer the steaks to a roasting pan and roast them in the oven for 12 to 14 minutes for a medium –rare center (the internal temperature should register 128°F on a meat thermometer).
  6. Let the steaks rest for 10 minutes before slicing. Heat the veal stock in a small saucepan over medium-high heat.
  7. Keep warm until ready to serve.
 Mushrooms and Brussels Sprouts
  1. Prepare an ice bath.
  2. Bring pot of water to a boil and blanch the brussels sprout leaves for 1 minute. With a slotted spoon drain the leaves and plunge them into the ice bath. Drain the leaves and pat them dry.
  3. Heat the Plugrá Butter in a medium sauté pan over medium heat until it foams. Add the chanterelles and cook for 5 minutes, shaking the pan often to prevent the mushrooms from burning. Season the mushrooms with salt and pepper. Transfer the chanterelles to a plate linked with a paper towel to drain.
  4. Return the pan to the stove over medium heat. Add the brussels sprout leaves and stir them occasionally until slightly charred, about 1 minute.
  5. Toss the brussels sprout leaves, mushrooms, and pecans with ¼ cup of the butter-mustard sauce.
To serve
  1. Divide the meat, mushrooms, and Brussels sprouts among 4 plates.
  2. Drizzle some veal stock over each steak. Serve immediately.