Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
20 hr 20 min
Prep:
20 hr
Cook:
20 min
Yield:
6 servings

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Low Carb New York Ricotta Cheesecake

Recipe courtesy of George Stella

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Mustard-Marinated Flank Steak

Recipe courtesy of Ina Garten

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

New York Steak Teppanyaki

Recipe courtesy of Beau MacMillan

New York Strip Steaks

Recipe courtesy of Paula Deen

Browse Reviews By Keyword