Free Recipe New York Steak Au Poivre
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Ingredients for New York Steak Au Poivre Recipe
4 12-Oz New York Strip
-Sirloins
1/2 c Black Peppercorns; freshly
-cracked
1/4 c Butter; softened
Olive Oil For Cooking
Salt
1 oz Brandy
1 lg Shallot Clove; chopped fine
1/4 c Parsley
1 c Heavy Whipping Cream
1 c Beef Stock
New York Steak Au Poivre Preparation
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 thoroughlt. Place each steak in pan and sear each side will. Note: 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. Makes 4 generous servings Okeechobee Steak House – Keith Scagg, Chef Source: Palm Beach Post, Food Section billspa@icanect.net Recipe by: Okeechobee Steak House – Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@icanect.net> on Oct 23, 1997
Cooking Temperature:
Recipe Serves: 4
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