Recipe - Pan-Seared Citrus Crusted Lamb With Spinach And Warm Peach V

4 6 ounce New York Strip
Steaks
3 + 2 tbsp. Unsalted butter
One half Jumbo yellow onion; minced
One half inch
Three fourths pound Sliced Portabella mushrooms
2 tablespoon Flour
Salt & pepper to taste
One half cup Warm heavy cream
One half cup Scotch

You will need 2 separate skillets for this recipe.

1) In a large skillet over medium high heat, saut‚ the mushrooms and onions
in 3 tbsp. of melted butter until the mushrooms are tender. Season to your
taste with salt and pepper and stir in the flour. Pour the heavy cream into
the mixture and mix well. Set aside in a warm place.

2) In a second skillet , melt the remaining 2 tbsp butter and bring to a
high heat. Season the steaks with salt and pepper and fry for 2 One half to 3
minutes per side for rare and increase the cooking time by One half minute per
side for each additional degree of doneness you like. Remove the steaks
from the pan and arrange them on a platter or individually. Add the scotch
to the pan drippings and bring to a boil for 1 to 2 minutes, mix into the
mushroom sauce. Pour over the steaks and serve immediately. Serve extra
sauce in a bowl for passing.

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