Your favorite steaks with classic green peppercorn sauce . Enjoy their juiciness and boost the flavor with every bite . Take note:
New York Strip Steaks with Peppercorn Sauce
New York Strip Steaks with Peppercorn Sauce
INGREDIENTS
- 2 U.S. Beef Strip Steaks, Boneless
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup butter
- 1/4 cup thinly sliced shallots
- 2 tablespoons brandy
- 1/2 cup dry red wine
- 1/2 cup demi-glace or beef broth
- 1 tablespoon Dijon-style mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon whole green peppercorns or peppercorn mix
- 1/2 cup heavy cream
No. Servings:
8
Cooking time:
30 Min
INSTRUCTIONS
- Season steaks with salt and half of pepper, press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals or over medium heat. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (60°C) to medium (70°C) doneness, turning occasionally.
- To prepare peppercorn sauce, add half of butter to small sauce pan and heat over medium heat until hot. Add shallots; cook and stir until tender, 1 to 2 minutes. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add wine; cook until liquid is reduced by half.
- Add demi-glace, mustard, Worcestershire, whole peppercorns, black pepper and heavy cream. Cook for 1 to 2 minutes or until sauce thickens, stirring occasionally. Finish by swirling in remaining 2 tablespoons butter. Season with salt to taste and remaining black pepper.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.