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New York Steak with Peppers and Port Wine

1/4 cup
peppercorn mix (black, green pink)
entrecôtes, 8 ounces each
2 tablespoon s
mild flavored oil, such as almond or safflower
1 cup
heavy cream
1 cup
port or dry sherry
1/2 cup
beef stock or beef broth
3 tablespoon s
unsalted butter, cut into small pieces
1/4 cup
mixed peppercorns, soaked overnight in port, for garnish
  1. Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin. 
  2. Remove excess fat from the entrecotes. Season with salt and crushed peppercorns. 
  3. Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecôtes, about 4 minutes each side for medium rare. 
  4. Pour out fat from pan, deglaze with port, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon. 
  5. Whisk in butter, one small piece at a time. Season to taste with salt.

Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion. I serve it with Sautéed Baby Vegetables (see separate recipe).

A big, bold red wine such as a Beaune from Burgundy or one of the great Rhônes from either Hermitage or Chateauneuf du Pape makes a great partner for these steaks. Look for shippers like Louis Latour for Burgundy, Jaboulet or Chapoutier for the Rhône. Of course, any good Californian red also teams well with steak, so bring out the best from your cellar.

Average: 3.7 (3 votes)

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