New York Steak With Madagascar Pepper And Port Wine

Recipe Ingredients

1/4 cup	15g / 0.5oz	Peppercorn mix
		= (black, green, and pink)
6		Entrecntes - (8 oz ea)
		Salt - to taste
2 tablespoons	30ml	Mild flavored oil, such as
		Almond or safflower
1 cup	237ml	Port or dry sherry
1 cup	237ml	Heavy cream
1/2 cup	118ml	Beef stock or broth
3 tablespoons	45ml	Unsalted butter - cut small pieces
1/4 cup	15g / 0.5oz	Mixed peppercorns - soaked overnight in
		Port wine - for garnish

Recipe Instructions

Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin.

Remove excess fat from the entrecntes. Season with salt and crushed peppercorns.

Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecntes, about 4 minutes each side for medium-rare.

Pour out fat from pan, deglaze with port, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.

Whisk in butter, one small piece at a time. Season to taste with salt.

Place one entrecnte on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion. I serve it with "Sauteed Baby Vegetables" (see recipe).

This recipe yields 6 servings.

Wine Recommendation: A big, bold red wine such as a Beaune from Burgundy or one of the great Rhnnes from either Hermitage or Chateauneuf du Pape makes a great partner for these steaks. Look for shippers like Louis Latour for Burgundy, Jaboulet or Chapoutier for the Rhnne. Of course, any good Californian red also teams well with steak, so bring out the best from your cellar.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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