New York Steak with Madagascar Pepper and Port Wine
Recipe from Food Network
Ingredients
- 2 tablespoons whole white peppercorns
- 2 tablespoons whole black peppercorns
- 6 entrecotes, 8 ounces each
- Kosher salt
- 2 tablespoons almond or safflower oil
- 1 cup port or dry sherry
- 1 cup heavy cream
- 1/2 cup brown veal stock
- 3 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons pink peppercorns, soaked overnight in port
- 2 tablespoons green Madagascar peppercorns
Method
- Crush the white and black peppercorns with the back of a heavy saucepan.
- Trim fat from the entrecotes. Season with salt and the crushed peppercorns.
- Heat a large heavy saucepan, add the oil, and cook the steaks over high heat for 4 minutes per side for medium-rare. Transfer to a warm platter.
- Pour out the oil, deglaze the pan with port, and reduce. Add the cream and veal stock; reduce until thick enough to coat a spoon. Whisk in the butter piece by piece and season with salt.
- Plate one steak per serving, ladle over the sauce, and divide the remaining peppercorns among the portions.
To drink
- Pairing
- Château Montelena 2021 Cabernet Sauvignon (Napa Valley), $65
- On a budget
- Bogle Family Vineyards 2022 Cabernet Sauvignon (California), $15