New York Steak Au Poivre Recipe - Cooking Index
New York Steak Au Poivre Recipe - Cooking Index
| 4 | New York strip sirloins | |
| 1/2 cup | 31g / 1.1oz | Black peppercorns - freshly cracked |
| 1/4 cup | 49g / 1.7oz | Butter - softened |
| Olive oil for cooking | ||
| Salt | ||
| 1 oz | 28g | Brandy |
| 1 oz | 28g | Shallot clove - chopped fine (large) |
| 1/4 cup | 59ml | Parsley |
| 1 cup | 237ml | Heavy whipping cream |
| 1 cup | 237ml | Beef stock |
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 thoroughly. Place each steak in pan and sear each side will.
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.
Source:
Okeechobee Steak House -- Keith Scagg, Chef Palm Beach Post, Food Section
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