NY Strip au Poivre
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 277
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 14
- Sodium
- 165
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1/2 cup green peppercorns in brine, smashed
2 tablespoons coarse black pepper
4 tablespoons olive oil, for frying
6 (16-ounce) center-cut NY strips
1/4 cup fine diced shallots
2 tablespoons all-purpose flour
1 1/2 cups brandy
2 cup strong beef stock
1/4 cup heavy cream
2 tablespoons fresh chopped parsley leaves
Directions
- Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan.
- Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens.
- Drizzle steaks with sauce and garnish with parsley.