New York Steak Au Poivre



  • Prep Time: N/A
  • Cooking Time: N/A

New York Steak Au Poivre

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Place saute pan over heat; coat bottom of pan with olive oil and allow it
to heat to medium-hot temperature. While pan is heating, season steak with
salt; lightly coat each one on both sides with cracked peppercorns
thoroughlt. Place each steak in pan and sear each side will. Note: No 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.

Makes 4 generous servings

Okeechobee Steak House Keith Scagg, Chef Source: Palm Beach Post, Food
Section

Ingredients:

4 12-Oz New York Strip
-Sirloins
1/2 c Black Peppercorns; freshly
-cracked
1/4 c Butter; softened
Olive Oil For Cooking
Salt
1 oz Brandy
1 lg Shallot Clove; chopped fine
1/4 c Parsley
1 c Heavy Whipping Cream
1 c Beef Stock

Serves:

4 Servings 		 
Flag as inappropriate