| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Kentucky |
Cklive17, Pdate |
4 |
servings |
INGREDIENTS
| 4 |
|
New York cut strip steaks -; (8 oz ea), trimmed |
|
|
; of all |
|
|
Visible fat |
| 4 |
tb |
Cracked black peppercorns; (more if desired) |
|
|
Salt; to taste |
| 1 |
tb |
Pure olive oil |
| 1/4 |
c |
Good Kentucky bourbon |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Brown stock |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
Coat the steaks with the cracked pepper and season with salt. Place
the olive oil in a cast-iron skillet and heat 1 minute before adding
the steaks. Cook over medium heat 3 minutes on each side for
medium-rare. Remove the steaks to warm serving plates. Drain the
excess fat from the pan and carefully add the bourbon, away from the
heat. Reduce the heat to low and reduce the bourbon until the pan is
nearly dry. Add the red wine, raise the heat to medium, and reduce by
half. Add the Beef and Veal Stock, bring to a boil, cook 6 minutes
and "finish" by swirling the butter into the sauce. Remove from the
heat and divide the sauce among the steaks. This recipe yields 4
servings.
Recipe Source: COOKING LIVE with Sara Moulton Reprinted by permission
from "The '21' Cookbook" by Michael Lomonaco, from Bantam Doubleday
Dell copyright 1995 From the TV FOOD NETWORK - (Show # CL-8698)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-08-1999
Per serving: 47 Calories (kcal); 3g Total Fat; (91% calories from
fat); trace Protein; 1g Carbohydrate; 8mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0n.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”