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Try this New York Steak Au Poivre recipe, or contribute your own. "Corn" and "Beef" are two of the tags cooks chose for New York Steak Au Poivre.
"Great recipe. Didn't know how to flame the brandy but it tasted great anyway. Sauce little darker than other pics but still delicious. "- sgblack
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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 email@example.com Recipe by: Okeechobee Steak House -- Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding
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sgblack 6 months agoGreat recipe. Didn't know how to flame the brandy but it tasted great anyway. Sauce little darker than other pics but still delicious.
sgrishka 1 year agoExcellent recipe...simple and incredibly delicious! The recipe does not specify temperature, so after searing, we finished the steaks in a 450 degree F oven. The only change we made was to the sauce. We doubled the recipe for a dinner party and used two large skillets. We prepared the sauce as written in one skillet, and in the other skillet, we prepared the sauce but added 1 tablespoon of brown mustard. Both sauces were equally good...being rich, luscious and having wonderful flavor. Perfect complements to the peppercorn crusted steaks. The recipe sauce had great flavor with the brandy adding a wonderful undertone. In the 2nd sauce the brandy was more of a background flavor with the mustard being dominate. The mustard melded perfectly with the tang of the peppercorns.