New York Steak Au Poivre

Photo: flickr user Randy OHC

Ingredients

4 12-Oz New York Strip Sirloins

1/2 cup Black Peppercorns, freshly cracked

1/4 cup Butter, softened

Olive Oil For Cooking

Salt

1 ounce Brandy

1 lrg Shallot Clove, chopped fine

1/4 cup Parsley

1 cup Heavy Whipping Cream

1 cup Beef Stock

Preparation

Place saute pan over heat; coat bottom of pan with olive oil and allow it to heat to medium-high temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns throughout. Place each steak in pan and sear each side well.

Note: Do not overcook, or peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add 2 teaspoons soft butter, chopped shallots, additional cracked black pepper. Caramelize shallots and add brandy carefully. Flame brandy and cook a minute, add beef stock and heavy cream. Cook until thickened; add remaining butter and whisk; sauce should be smooth. Place steaks on warmed dinner plane, nap with sauce; serve. The whole process should take no more that 6 to 8 minutes.