Recipe: Ringside New York Peppercorn Steak

RINGSIDE NEW YORK PEPPERCORN STEAK

2 ounces butter
2 1/2 tablespoons small dice onions
1/4 tablespoon minced garlic
2 ounces mushroom, small dice
2 ounces flour
2 tablespoons white wine
2 tablespoons red wine
1/4 cup sherry
1/2 tablespoon bay leaf
2 teaspoons whole thyme
1/2 teaspoon granulated garlic
3/4 teaspoon paprika
1/4 cup tomato sauce
1/2 tablespoon Dijon mustard
4 cups beef bouillon (broth)
8 New York steaks (12 to 16-ounce each)
8 tablespoons coarsely ground peppercorn blend (white, black, green, and red)
1/4 cup olive oil

Place butter, onions, minced garlic, and mushroom in a 2-quart sauce pan. Cook over medium heat until onions become translucent, garlic may be slightly browned.

Add flour, stirring until butter and flour have completely blended. Cook on low heat for 2-3 minutes, stirring constantly. Set aside, allow to cool to room temperature.

In a separate 1-quart pan, combine white wine, red wine, sherry, bay leaf, whole thyme, granulated garlic, paprika, tomato sauce, and Dijon mustard. Bring to a simmer and cook until liquid has reduced by half, then add beef bouillon.

Return 2-quart sauce pan to low heat. Gradually pour in contents of 1-quart sauce pan while whisking vigorously with a wire whip. Mix well, Cook until sauce thickens, stirring frequently with wire whip. Simmer for 5 minutes or until starchy flavor is gone. Keep sauce warm, while preparing steaks.

Liberally cover one side of each steak with 1 tablespoon of coarsely ground peppercorn mix. Press peppercorns into steaks. Heat olive oil over medium heat in a large saute pan, place steaks in pan and cook to desired internal temperature, turning occasionally.

Place steaks on serving platter or individual plates, ladle sauce over steaks

Makes 8 servings
Source: Restaurant Secrets of Portland and Other Great Places, Collection Series 1999 Edition