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N.Y. STEAK IN GREEN PEPPERCORN SAUCE
4 NY steaks (1-inch thick) 1 1/2 tbsp. vegetable oil, divided use FOR THE SAUCE: 1 tbsp. green peppercorns 2 tbsp. heavy cream 1 tbsp. butter 3/4 lb. mushrooms (cleaned and sliced) 2 shallots, chopped 1 tbsp. chopped parsley 1/4 cup cognac 1 cup heavy cream Salt and pepper
TO PREPARE THE STEAKS: Preheat oven 150 degrees.
Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot add meat and cook 3 to 4 minutes over high heat. Turn meat over. Season well and continue cooking 3-4 minutes. Remove meat from pan and keep steaks hot in oven.
TO PREPARE THE SAUCE: With a mortar and pestle or in a blender, combine peppercorns and 2 tbsp. heavy cream. Set aside.
Heat butter in a skillet. Saute mushrooms, shallots, and parsley. Add cognac and cook off alcohol.
Add peppercorn mixture. Simmer.
Add remaining cream, salt and pepper, and remove from heat. Keep sauce warm.
TO SERVE: Pour sauce over cooked steaks.
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