Creamed Chipped Beef
Makes 4 servings
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 (8-ounce) thin-cut New York strip steaks
Coarse-ground black pepper
8 ounces cremini mushrooms, sliced
1 medium yellow onion, chopped
3 sprigs fresh thyme
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons unbleached all-purpose flour
1¼ cup beef broth
1 cup half and half
2 tablespoons chopped fresh parsley, plus more for garnish
4 slices thick-cut country white bread
Heat 2 tablespoons butter and oil in a large skillet over medium-high heat. Season the steaks with salt and pepper and sear on both sides until medium rare, about 2 minutes per side. Transfer the steaks to a plate, cover loosely with foil, and allow the meat to rest while you make the gravy.
Melt 2 tablespoons butter in the same skillet over medium heat. Add the onions and thyme and cook until the onions are tender, about 5 minutes, stirring occasionally. Add the mushrooms and garlic. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook until the mushrooms are tender and darkened, about 5 minutes. Stir in the Worcestershire sauce and mustard. Sprinkle the flour over the vegetable, stirring to coat. Cook one additional minute. Stir in the beef broth and half and half until combined. Bring to a boil, then reduce the heat to a simmer. Cook until the sauce is thickened, about 4 minutes. Season to taste with salt and pepper. Stir in the parsley.
Preheat the oven to 425 degrees F.
Arrange the bread on a foil-lined baking sheet and toast until golden brown, about 7 minutes.
Place the toast on plates. Slice the steak and place on the toast. Spoon the sauce on top and garnish with parsley.