Recipe courtesy of Wolfgang Puck

New York Steak with Madagascar Pepper and Port Wine

Getting reviews...
Save Recipe
  • Total: 20 hr 20 min
  • Prep: 20 hr
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe



  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.
21m Easy 98%
22m Easy 99%
Kwame Onwuachi

Beef Suya

11m Easy 100%
18m Easy 98%
Rachael Ray

Cooking a Steak

14m Easy 99%
9m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now