0
(0)
CATEGORY CUISINE TAG YIELD
Meats French Beef, French 4 Servings

INGREDIENTS

4 New york strip or sirloin steaks; 3/4 inch thick
Salt
3 tb Black peppercorns; coarsely ground
1 Olive oil for the pan
1 c Red wine (cabernet or pinot noir)
4-6 tb butter

INSTRUCTIONS

Heat the oven to 500 degrees F.  Sprinkle the steaks with salt on both
sides, and then press the ground peppercorns into the steak on both sides.
Set a large cast-iron skillet over medium high heat and add just enough
olive oil to make a light film.  When the oil is very hot, add the steaks,
cooking until nicely browned on one side, about 3 minutes for 6 ounce
steaks.  (If the pan is small,  work in batches.)  Flip the meat over and
put the skillet in the oven.  For medium rare steaks, roast for 3 minutes
for 6 ounce steaks; 4 minutes for 8 ounce steaks.  Check for doneness with
the tip of a knife or by pressing with your fingertips, keeping in mind
that the steaks will cook a bit more as they sit.  Transfer the steaks to a
warm plate and tent with foil.
With a spoon, remove any fat from the skillet.  Put the skillet back on the
burner and heat to medium high.  Add the wine and cook until it's reduced
to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden
spoon.  Whisk in the butter a slice at a time, whisking until completely
melted.  Taste and adjust the seasonings, drizzle the sauce over the
steaks, and serve immediately with more sauce on the side.
Contributor:  Fine Cooking
Posted to MM-Recipes Digest V4 #4 by Jack Elvis <jackelvis@moonlink.net> on
Jan 30, 1999

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?