Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Grilled New York Strip Steaks

Recipe courtesy of Ina Garten

New York Strip Steak with Spicy Coffee Rub

Recipe courtesy of Lobel's of New York

New York Steak Teppanyaki

Recipe courtesy of Beau MacMillan

New York Strip Steaks

Recipe courtesy of Paula Deen

New York-Style Philly Cheese Steak

Recipe courtesy of Gary Thompson

Grilled New York Strip Steak with Beer and Molasses Steak Sauce

Recipe courtesy of The Neelys

Grilled New York Strip Steak with Salsa Verde

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Latest Stories