Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (degrees C).
Step 2
Peel, cut, and core the
Pear (1)
. Cut into thin slices.
Step 3
Trim the
Asparagus (1 2/3 cups)
Step 4
Add the pears and asparagus to a baking tray lined with parchment paper. Drizzle with
Olive Oil (1 Tbsp)
. Season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
then toss to coat.
Step 5
Arrange the asparagus on top of the pears. Top with some
Grated Parmesan Cheese (to taste)
.
Step 6
Bake for 10 minutes.
Step 7
While they're baking, season each
New York Strip Steak (2)
with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Into a pan over medium heat, add
Olive Oil (2 Tbsp)
. Once warm, add the steaks. Sear for 9 minutes.
Step 9
Flip steaks. Add
Irish Butter (3 Tbsp)
and
Fresh Rosemary (1 sprig)
. Cook for 7-8 minutes. Halfway through, remove the rosemary and spoon the butter over the steaks.
Step 10
Remove steaks from the pan and cover with foil. Let rest for 15 minutes.
Step 11
Into the pan with the butter, add sliced
Baby Bella Mushrooms (2)
and diced
Shallot (1)
. Cook over medium-high heat until mushrooms are browned.
Step 12
Add
Balsamic Vinegar (3 Tbsp)
and
Water (2 Tbsp)
. Cook for 5 minutes.
Step 13
Slice steak in half diagonally, and drizzle with the pan sauce. Serve pears and asparagus on the side.
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