New York Steak Au Poivre
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
Yield: 4 Ready in 1 hours
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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 firstname.lastname@example.org Recipe by: Okeechobee Steak House -- Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding
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