NY Strip au Poirve

Recipe courtesy Aaron McCargo, Jr.

Show: Big Daddy's HouseEpisode: Dream Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
20 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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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Comments & Reviews

recipe NY Strip au Poirve
Abrina Atlanta, GA 09-15-2009
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I love Aaron's recipes!
Rated: 5 stars out of 5

This steak was absolutely delicious. I loved the sauce - it's what made the recipe so don't skip it!
recipe NY Strip au Poirve
Sarah South, FL 06-24-2009
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i love it
Rated: 5 stars out of 5

I love it
recipe NY Strip au Poirve
Fofi cc, CA 04-04-2009
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Very Tasty but time consuming
Rated: 4 stars out of 5

This was very tasty. We really enojyed this. The steaks were ready in no time, but the only problem was the sauce. After... combining all ingredients and simmering for 15 minutes, the brandy in the sauce was completely overwhelming, and the sauce was extremely runny. I had to turn up the heat to medium and let a lot more of the alcohol boil down. It ended up tasting quite lovely, but it took forever to get a thick and palatable sauce.....probably about 45 minutes, so my steaks got cold while waiting for the sauce to be ready. My advise would be to prepare the sauce first as it takes a long time to get it to the right consistency and taste. Otherwise we really enjoyed this dish. Thank you.Read more
recipe NY Strip au Poirve
Susan Langley, BC 04-04-2009
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Love you Aaron!
Rated: 5 stars out of 5

This was just awesome! Love all your recipes Aaron! Keep em coming.
recipe NY Strip au Poirve
Anna Watertown, MN 01-08-2009
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Absolutely Fabulous!
Rated: 5 stars out of 5

We have made this several times and love them! My 13 yr old son loves to help make Aaron's recipes! It has become a... wonderful family adventure every week as we try the new recipes. Keep them coming!!!Read more
recipe NY Strip au Poirve
jamie Glen Burnie, MD 01-06-2009
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Good!!!!
Rated: 4 stars out of 5

This steak was very good and very juicy. but I want to make one comment which is why was he kissing a RAW UNCOOKED... STEAK????????????HAS AARON HAS HE HEARD OF SAMIMILLIA!!!!!!!!!!!!!!!!!BUT I STILL LIKE AARON RECIPES>Read more