Recipe courtesy of Wolfgang Puck

New York Steak with Madagascar Pepper and Port Wine

  • Total: 20 hr 20 min
  • Prep: 20 hr
  • Cook: 20 min
  • Yield: 6 servings
Save Recipe


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


  1. With the back of a heavy saucepan, crush the white and black peppercorns.
  2. Remove all fat from the entrecotes. Season with salt and crushed peppercorns.
  3. 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.
  4. 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.
  5. Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted New York Strip Steak with Port Wine Mustard Sauce

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus

Slate's New Mexico Steak Fingers

Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsa over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes

Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes)

Steak au Poivre