New york steak au poivre

Yield: 4 Servings

Measure Ingredient
4 \N 12-Oz New York Strip Sirloins
½ cup Black Peppercorns; freshly cracked
¼ cup Butter; softened
\N \N Olive Oil For Cooking
\N \N Salt
1 ounce Brandy
1 large Shallot Clove; chopped fine
¼ cup Parsley
1 cup Heavy Whipping Cream
1 cup Beef Stock

Place saute pan over heat; coat bottom of pan with olive oil and allow it to heat to medium-hot temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns thoroughlt. Place each steak in pan and sear each side will. Note: No not overcook, or peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add 2 teaspoons soft butter, chopped shallots, additional cracked black pepper. Caramelize shallots and add brandy carefully. Flame brandy and cook a minute, add beef stock and heavy cream. Cook until thickened; add remaining butter and whisk; sauce should be smooth Place steaks on warmed dinner plane, nap with sauce; serve. The whole process should take no more that 6 to 8 minutes.

Makes 4 generous servings

Okeechobee Steak House -- Keith Scagg, Chef Source: Palm Beach Post, Food Section


Recipe by: Okeechobee Steak House -- Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@...> on Oct 23, 1997

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