Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

New York Strip Steak with Peppercorn-Brandy Cream Sauce

Scott Phillips

Servings: 4

Green peppercorns punch up the flavor of a creamy, tomatoey sauce for steak. Though we think this recipe serves 4, serious steak eaters (you know who you are) may think otherwise; more power to you.

Ingredients

  • 2 10- to 12-oz. boneless beef New York strip steaks, about 1-1/2 inches thick
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 2 Tbs. dried green peppercorns
  • 2 Tbs. finely chopped shallot
  • 2 Tbs. brandy
  • 2 cups lower-salt beef broth
  • 1 cup diced canned tomatoes (with juice)
  • 3 Tbs. heavy cream
  • 1-1/2 Tbs. vegetable oil

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 90
      Sodium (mg): 620
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 27

Preparation

  • Season the steaks on both sides with salt and pepper and set aside.
  • In a 12-inch skillet, cook the butter, peppercorns, and shallot over medium-high heat, stirring occasionally, until the shallot softens and begins to brown, 3 to 4 minutes. Add the brandy and cook until it evaporates, another 30 seconds. Add the beef broth and tomatoes and cook, mashing the tomatoes occasionally, until reduced by half, 10 to 12 minutes. Add the cream and continue to cook for another 30 seconds. Remove from the heat and keep warm.
  • In another 12-inch skillet, heat the oil over high heat. Add the steaks and cook, flipping once, until browned on both sides and medium rare (125°F), 5 to 6 minutes total. Tent the steaks with aluminum foil and let rest for 5 minutes. Slice and serve with the sauce.

Reviews

Rate or Review

Reviews

  • michael45 | 01/12/2016

    Wonderful and Delicious! However, why two skillets? I cooked the steaks first in a cast iron pan, removed them and let rest loosely covered with foil and then made the sauce. The fond left in the pan enhances the sauce.

  • ellen_in_charlotte | 10/24/2015

    Sauce really enhanced the flavor of the steak. I made 1/2 of the sauce since I was cooking 1 steak and had more than I needed. I was surprised at how good the sauce was. Did not use this recipe for cooking the steaks so I don't know how reliable it is. Used Americas Test Kitchen method of roasting the steak at 275 until about 95 degrees then searing on the stovetop in a very hot skillet. Perfect medium rare steaks. Will make the sauce again

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks