Fine Cooking Magazine - November/December 2020

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

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.

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Reviews

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Reviews (2 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

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What We're Cooking Now

Name: New York Strip Steak with Peppercorn-Brandy Cream Sauce
Yield: 4 servings
Cuisine: American
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