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