New York Steak Au Poivre


4 12-Oz New York Strip Sirloins
1/2 cup Black Peppercorns, freshly cracked
1/4 cup Butter, softened
Olive Oil For Cooking
1 ounce Brandy
1 lrg Shallot Clove, chopped fine
1/4 cup Parsley


Place saute pan over heat; coat bottom of pan with olive oil and allow it to heat to medium-high temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns throughout. Place each steak in pan and sear each side well.
Note: Do not overcook, or peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add 2 teaspoons soft butter, chopped shallots, additional cracked black pepper. Caramelize shallots and add brandy carefully. Flame brandy and cook a minute, add beef stock and heavy cream. Cook until thickened; add remaining butter and whisk; sauce should be smooth. Place steaks on warmed dinner plane, nap with sauce; serve. The whole process should take no more that 6 to 8 minutes.




Okeechobee Steak House - Keith Scagg, Chef


4.0 servings


Monday, December 28, 2009 - 3:19am


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