Bourbon pepper steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cracked black peppercorns |
| 2 | tablespoons | Crushed green peppercorns |
| 2 | tablespoons | Pink peppercorns |
| 4 | (8ounce) New York cut strip | |
| Steaks, trimmed of all | ||
| Visible fat | ||
| Coarse salt to taste | ||
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Finely chopped shallots |
| ⅓ | cup | Good Kentucky bourbon |
| 1 | cup | Veal stock |
| ¼ | cup | Heavy cream |
| 2 | tablespoons | Unsalted butter |
Directions
Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary cook the steaks in two batches. Cook over medium heat 3 minutes on each side for medium rare. Place the steaks on warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the veal stock, bring to a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.
Yield: 4 portions
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