New York Steak with Madagascar Pepper & Port Wine Sauce
Serves 4
This recipe is adapted from Wolfgang Puck's recipe in his
cookbook, Modern French Cooking for the American
Kitchen. You can order the book by going to Amazon.com.
We have changed it a bit to work with our products
and reduce the serving size to four.
It also calls for *entrecotes* (ahn-treh-KOHT) steaks which are very tender steaks cut from between the ninth and eleventh ribs of beef. If you can't find them at your butcher's, we would substitute a boneless strip steak. A great source for buying restaurant quality steaks on line is at Omaha Steaks.
Ingredients:
- 1/4 cup peppercorn mix (black, green, pink)
- 4 *entrecôtes*, 8 ounces each
- Salt
- 2 tablespoons mild flavored oil, such as almond or safflower
- 1 cup port or dry sherry
- 1 cup heavy cream
- 1.5 oz. Demi Glace Gold
- 7 oz. hot water
- 1 tablespoons unsalted butter
- 1/4 cup mixed peppercorns, soaked overnight in port, for garnish
Procedure:
1. Using a rolling pin, crush 1/4 cup peppercorn mix
between a folded napkin.
2. Remove excess fat from the steaks. Season with salt
and crushed peppercorns.
3. Heat a large heavy skillet. Pour in oil and, over
high heat, cook the steaks, about 4 minutes each side
for medium rare.
4. Pour out fat from pan, deglaze with port, and reduce.
5. Add the Demi Glace Gold
and hot water. Whisk to blend together.
6. Add cream and continue to reduce until sauce is thick enough to coat the back of a spoon.
5. Whisk in butter. Season to taste with salt.
Presentation
Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion.
The New York Strip strikes a perfect balance between a higher fat steak such as a Ribeye, and a very lean steak like a Sirloin or Filet. It has an excellent amount of marbling, and is ideal for grilling.
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