NEW YORK STEAK WITH MADAGASCAR PEPPER AND PORT WINE

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New York Steak with Madagascar Pepper and Port Wine image

Provided by Food Network

Categories     main-dish

Time 20h20m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons whole white peppercorns
2 tablespoons whole black peppercorns
6 entrecotes, 8 ounces each
Kosher salt
2 tablespoons almond or safflower oil
1 cup port or dry sherry
1 cup heavy cream
1/2 cup brown veal stock
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons pink peppercorns, soaked overnight in port
2 tablespoons green Madagascar peppercorns

Steps:

  • With the back of a heavy saucepan, crush the white and black peppercorns.
  • Remove all fat from the entrecotes. Season with salt and crushed peppercorns.
  • Heat a large heavy saucepan. Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare). Transfer meat to a warm platter and reserve.
  • Pour out oil from the pan, deglaze with port, and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
  • Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.

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