| | | New York Steak with Madagascar Pepper & Port Wine Serving Size: 6 Ingredients 1/4 cup peppercorn mix (black, green pink)
6 entrecôtes, 8 ounces each
Salt
2 tablespoons mild flavored oil, such as almond or safflower
1 cup port or dry sherry
1 cup heavy cream
1/2 cup beef stock or broth
3 tablespoons unsalted butter, cut into small pieces
1/4 cup mixed peppercorns, soaked overnight in port, for garnish Directions - Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin.
- Remove excess fat from the entrecotes. Season with salt and crushed peppercorns.
- Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecôtes, 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.
Note Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion. I serve it with Sautéed Baby Vegetables (see separate recipe).
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