Recipe courtesy of Wolfgang Puck
Total:
20 hr 20 min
Active:
20 hr
Yield:
6 servings
Level:
None

Ingredients

Directions

With the back of a heavy saucepan, crush the white and black peppercorns.

Remove all fat from the entrecotes. Season with salt and crushed peppercorns.

Heat a large heavy saucepan. Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare). Transfer meat to a warm platter and reserve.

Pour out oil from the pan, deglaze with port, and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.

Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Salisbury Steak

Recipe courtesy of Ree Drummond

Rib-Eye Steak

Recipe courtesy of Justin Burke-Samson

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

New England Pot Roast

Recipe courtesy of Geoffrey Zakarian

Salisbury Steak with Brown Gravy

Recipe courtesy of Sandra Lee

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking