NY Strip au Poivre

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

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.


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