This is a print preview of "New York Steak Au Poivre" recipe.

New York Steak Au Poivre Recipe
by Global Cookbook

New York Steak Au Poivre
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  Servings: 4

Ingredients

  • 4 x 12-Ounce New York Strip Sirloins
  • 1/2 c. Black Peppercorns, freshly cracked
  • 1/4 c. Butter, softened
  •     Extra virgin olive oil For Cooking
  •     Salt
  • 1 ounce Brandy
  • 1 lrg Shallot Clove, minced fine
  • 1/4 c. Parsley
  • 1 c. Heavy Whipping Cream
  • 1 c. Beef Stock

Directions

  1. Place saute/fry pan over heat; coat bottom of pan with extra virgin olive oil and allow it to heat to medium-warm 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.
  2. Note: No notovercook, or possibly peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add in 2 tsp. soft butter, minced shallots, additional cracked black pepper. Caramelize shallots and add in brandy carefully. Flame brandy and cook a minute, add in beef stock and heavy cream. Cook till thickened; add in 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 which 6 to 8 min.
  3. Makes 4 generous servings
  4. Okeechobee Steak House - Keith Scagg, Chef
  5. Section