Mushroom-Stuffed New York Strip


Mushroom-Stuffed New York Strip

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Grilled steak stuffed with sliced mushrooms, with sauce on a white plate with a side of broccoli

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Recipe Data


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    Servings and Ingredients

    Serves 1
    4 tbsp. Hy-Vee unsalted butter, divided
    ¼ yellow onion, diced
    ½ c. sliced button mushrooms
    2 oz. dry white wine
    Hy-Vee salt and Hy-Vee black pepper, to taste
    8 oz. New York strip steak
    1 (0.9 oz) pkg Knorr Béarnaise sauce mix, prepared according to package directions


    1. Preheat oven to 400 degrees.
    2. In a small sauté pan, melt butter over medium-high heat. Add onion and cook until transparent. Add mushrooms and continue to cook until liquid has evaporated, about 4 minutes. Add the wine and deglaze (cook until most of the liquid has evaporated, about 2 minutes). Season with salt and pepper and allow to cool.
    3. Cut a deep pocket horizontally into side of steak, careful not to cut all the way through steak. Place 1 tablespoon of mushroom mixture into pocket and skewer with toothpicks to close. Season with salt and pepper.
    4. Melt remaining 2 tablespoons butter over medium-high heat in an oven-proof cast-iron skillet. Cook steak for 4 to 5 minutes and carefully flip to other side. Place the skillet with the steak in oven and cook for an additional 5 minutes for medium-rare. Remove from oven and allow steak to rest on a plate for 5 minutes before serving.
    5. Remove toothpicks and top with remaining mushroom mixture and prepared béarnaise sauce.

    Nutrition facts


    960 Calories per serving

    Amounts Per Serving

    • Total Fat: 70g
    • Cholesterol: 245mg
    • Sodium: 1760mg
    • Total Carbohydrates: 26g
    • Protein: 44g

    Daily Values

    Vitamin A 30%
    Vitamin C 6%
    Iron 25%
    Calcium 2%

    Recipe Source:

    Hy-Vee chefs, Hy-Vee weekly ad from the week of March 25, 2015.