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New York Strip Steaks with Mushroom-Herb Stuffed Potatoes and Boston Baked Beans
Source: Steaklover's Companion
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Active Time:  40 Minutes
Total Time:  3 Hours 40 Minutes
Yield:  Serves 4
Boston baked beans enjoy a long and popular heritage: They were traditional fare for Saturday evening meals among Puritan families in Boston in colonial days. The leftovers were then eaten as an accompaniment for Boston Brown Bread on the Sabbath when cooking was not allowed. The tradition of Saturday night baked beans is still alive in many Boston homes today. One theory is that baked beans were introduced to the Pilgrims by Native Americans who cooked beans in pits, using bear fat and maple syrup. Another is that New England seafarers brought the idea for the dish back with them from Africa. Whatever their origin, baked beans make a fine side dish for the steak and potatoes in this recipe.
RECIPE INGREDIENTS
For Beans:
2 cups dried navy beans, picked through and soaked overnight
5 cups water
4 ounces salt pork or slab bacon, diced
1 onion, diced
1/4 cup dark molasses
1 cup chopped canned tomatoes
1 teaspoon dry mustard powder
1 tablespoon brown sugar
For Potatoes:
4 large baking potatoes
3 tablespoons butter
1 tablespoon minced shallot
1 tablespoon minced garlic
8 ounces wild or domestic mushrooms, sliced
1/4 cup heavy cream
1 tablespoon minced fresh chives
1 teaspoon minced fresh thyme
1/4 cup grated parmesan cheese, romano cheese or Gruyere cheese
For Steaks:
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
4 boneless strip steaks, 8 to 10 ounces each
New York Strip Steaks with Mushroom-Herb Stuffed Potatoes and Boston Baked Beans Recipe at Cooking.com
DIRECTIONS
TO PREPARE BEANS: Preheat oven to 300 degrees F. Drain and rinse the beans and place in a saucepan. Add the water and bring to a boil. Lower the heat to a simmer and stir in the pork or bacon, onion, molasses, tomatoes, mustard, brown sugar, and salt. Transfer the mixture to a baking dish, cover with a lid, and bake in the oven for 1 1/2 hours. Remove the lid and stir the beans, adding more water if the beans are too dry. Replace the lid and continue cooking for 1 1/2 hours, or until the beans are tender. Remove from oven and set aside.
TO PREPARE POTATOES: Increase the oven temperature to 375 degrees F. Cut a short, deep slit in the top of each potato. Place on a baking sheet and bake in the oven for 1 hour, or until tender. Let the potatoes cool slightly, Slice the top off each potato, cutting horizontally. Carefully scoop out the potato flesh, leaving the skin intact. Place the potato flesh in a bowl and set aside. Season the potato shells with salt and pepper.
Heat the butter in a heavy sauté pan or skillet. Add the shallots and garlic, and sweat over medium heat for 1 minute. Add the mushrooms, turn up the heat to medium-high, and sauté 2 minutes longer. Stir in the cream and heat through. Remove the pan from the heat, fold in the chives and thyme, and adjust the seasoning as necessary. Mash the potato pulp to the desired texture (smooth or lumpy) and fold the mushroom mixture into the mashed potatoes. Spoon the stuffing mixture into the potato shells and top with the cheese. Place the potatoes on a baking sheet and place in the oven to heat through and brown the cheese.
TO PREPARE STEAKS: Prepare the grill. (Alternatively, the steaks may be broiled or sautéed in a heavy pan or skillet using 1 tablespoon of hot olive oil or safflower oil; they will take approximately the same time to cook as they well on the grill.) To prepare the steaks, mix the salt, pepper, and paprika in a small bowl and coat the steaks with the mixture. Place the steaks on the hot grill and cook for 4 to 5 minutes per side for medium-rare or 5 to 6 minutes for medium.
Meanwhile, warm the beans through. To serve, place the steaks on one side of each warm plate and spoon the beans on the other side. Place a stuffed potato next to the beans, garnish with a sprig of thyme, and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 337
Fat. Total: 24g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 454mg
% Cal. from Fat: 64%
Cholesterol: 24mg
Protein: 6g
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