Steak with Green Peppercorn Sauce
We purchased a bottle of green peppercorns recently and we put them to good use in a sauce for a simple sauteed steak. Many green peppercorn sauce recipes include cognac and cream, but we substitute a dry red wine and a little butter. The sauce is rich with a nice bite from the mustard and peppercorns, a delicious way to finish off a steak. Originally served as part of: Meat.
Ingredients
- 2 8-ounce boneless N.Y. Strips steaks
- salt & pepper
- ½ tablespoon olive oil
- 3 tablespoons shallot (minced)
- 1 teaspoon green, soaked in brine peppercorns (drained and carefully chopped)
- 3 tablespoons wine (dry red)
- 1/2 cup canned chicken stock
- 1 teaspoon dijon mustard
- 1 tablespoon unsalted butter
Instructions
We start by removing the steaks from the fridge about half an hour before we want to begin cooking them. Meanwhile, we prep all the ingredients.
We heat a large saute pan over medium-high heat with the olive oil. We sprinkle salt and pepper on each side of the two steaks. When the pan is hot, we put in the steaks. We cook over medium heat for 4 minutes on each side and test for doneness. We want the internal temperature to be at least 120 degrees for rare or 130 degrees for medium-rare. When the steaks are cooked to perfection, we let them rest for 10 minutes while we prepare a quick peppercorn sauce.
We begin to saute the shallots and green peppercorns in the pan drippings, scraping up some of the browned bits. After a minute, we add the red wine. After boiling it for 30 seconds, we add the chicken stock. We boil this for a few minutes to concentrate the flavor. Lastly, we add the mustard and butter and turn off the heat. We whisk these in with our flat (roux) whisk and then add any jus (juice) accumulated on the plate the meat is resting on. We adjust the seasoning to taste and serve the sauce over the steaks.
Ingredients
- 2 8-oz boneless New York strip steaks
- ½ tbsp olive oil
- salt and pepper
- 3 tbsp shallot (minced)
- 1 tsp green peppercorns in brine (drained and chopped)
- 3 tbsp dry red wine
- ½ cup canned chicken stock
- 1 tsp Dijon mustard
- 1 tbsp unsalted butter
Instructions
Take the steaks out of the fridge 30 minutes before cooking, and get the other ingredients ready.
Grown-up
Heat the oil in a large sauté pan over medium-high heat. Season both sides of the steaks and add them to the hot pan. Cook over medium heat 4 minutes a side, to 120°F for rare or 130°F for medium-rare. Rest them 10 minutes.
Sauté the shallot and peppercorns in the drippings 1 minute, scraping up the browned bits. Add the wine and boil 30 seconds, then the stock, and boil a few minutes to concentrate it.
Turn off the heat and whisk in the mustard, butter and any juices from the steak plate. Season and spoon over the steaks.