New York Steak with Green Peppercorns and Port Wine

Recipe courtesy Wolfgang Puck

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Rated 5 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 2 tablespoons whole white peppercorns
  • 2 tablespoons whole black peppercorns
  • 6 New York strip steaks, about 10 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
  • 3 tablespoons green Madagascar peppercorns

Directions

With the back of a heavy saucepan, crush the white and black peppercorns. Remove most of fat from the steaks. Season with salt and crushed peppercorns.

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

Carefully discard grease in pan and deglaze with Port. Simmer until reduced by half. 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 steak on each warmed serving plate. Spoon sauce over steaks and sprinkle green peppercorns equally over each portion.

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Newest Ratings and Reviews

Read all 4 reviews

  • on December 31, 2009

    Flag

    I used 4 1.5 inch NY steaks in place of strips, using a digital thermometer while frying. I transfered to oven once internal temperature measured 125. Oven was set at 175. Sauce took 15 minutes to reduce whereby steaks measured 145 internally *presto*.

    Use a good port, not cooking port. I used "Bootleg" from St. Amant Winery.

    people found this review Helpful.
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  • on October 22, 2006

    Flag

    This was a simple and uncomplicated recipe. I only used the black pepporcorns and it was just fine. This is a keeper!

    people found this review Helpful.
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  • on October 01, 2006

    Flag

    This was so delicious - tasted like a top French restaurant.
    I changed the recipe a bit since i did not have all of the ingredient and it still turned out fabulous!

    people found this review Helpful.
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