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.