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 flamb√© 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 flamb√©ing the meat, you can skip that step.  This recipe will be delicious either way!  Enjoy!

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