New York Steak with Madagascar Pepper and Port Wine

Total Time:
20 hr 20 min
20 hr
20 min

6 servings

  • 2 tablespoons whole white peppercorns
  • 2 tablespoons whole black peppercorns
  • 6 entrecotes, 8 ounces each
  • Kosher salt
  • 2 tablespoons almond or safflower oil
  • 1 cup port or dry sherry
  • 1 cup heavy cream
  • 1/2 cup brown veal stock
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons pink peppercorns, soaked overnight in port
  • 2 tablespoons green Madagascar peppercorns
  • 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.

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