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NEW YORK STRIP
STEAKS AU POIVRE
4 Kinderhook Farm grass-fed beef New
York strip steaks
4 teaspoons coarsely ground pepper
salt to taste
3 tablespoons olive oil
2 tablespoons minced shallots
1/4 cup brandy
1 tablespoons beef demi-glace
1 cup low sodium beef stock
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
Spread the pepper out on a baking
sheet. Season the steaks on both sides with salt and then
press the steaks into the pepper, coating both sides.
Heat a heavy-duty pan until very hot (450 degrees).
Add olive oil and warm until "shimmering," the
oil should not smoke or boil. Arrange the
steaks in the skillet
and cook for 2 to 3 minutes per side for medium rare,
or until done to your preference. Transfer
the steaks to a
warmed platter and cover loosely with aluminum foil.
Spoon off excess fat from the pan and turn heat down
to 400 degrees. Add the shallots and saute until translucent,
2-3 minutes. Add the brandy and cook, stirring to scrape
up the browned bits from the bottom of the skillet, until
most of the liquid has evaporated, about 1 minute.
Add
the demi-glace and stock then cook until volume is reduced
by half, about 2-3 minutes. Lower the temperature to
300
degrees, then add the butter 1 piece at a time, whisking
constantly.
Strain the sauce through a fine-mesh sieve into a small
bowl. Spoon sauce over steaks and serve immediately.
Serves 4
PRINTABLE
PDF
from the All-Clad electric skillet recipe book
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