Monday, February 27, 2012

New York Strip Steak with Peppercorn Cream Sauce

This recipe was from my French cookbook, and I was taught the proper way to prepare it by a proper French chef.  In other words, it is sheer perfection!

Yield:  2 entree servings

2 boneless New York strip steaks
Salt, to taste
3 tablespoons cracked multicolored peppercorns
2-3 tbsp butter
3 tbsp cognac
3/4 cup heavy cream

Bring the steaks to room temperature and pat dry.  Season each side with salt.  Spread peppercorns out on a cutting board and crack them - the easiest way to do this is with the underside of a heavy frying pan.  Then press each side of the steaks into the peppercorns, lightly coating them.

Saute the steaks in the butter over high heat for 3-4 minutes per side.  Remove the pan from the heat and add the cognac.  Return pan to heat, turning slightly to allow the flames to reach the pan and flambé the meat.  When the flames die down, remove the steaks from the pan and reserve, covering with foil to keep warm.

Add the cream to the pan and bring to a boil.  Reduce for 5-10 minutes, or until sauce reaches a smooth, creamy consistency.  Taste and adjust seasonings if necessary.

Spoon sauce onto the plate, then slice steaks on the bias and fan over sauce.  Serve while warm!

Tips:  If the steaks are not cooked to desired doneness, finish in the oven while cooking the sauce (a 350 oven should do it!).  If you are not comfortable with flambéing the meat, you can skip that step.  This recipe will be delicious either way!  Enjoy!

No comments:

Post a Comment