| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Kentucky |
Mike01 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cracked black peppercorns |
| 2 |
tb |
Crushed green peppercorns |
| 2 |
tb |
Crushed pink peppercorns |
| 4 |
|
New York cut strip steaks – (8 oz ea); trimmed of all |
|
|
Visible fat |
|
|
Coarse salt; to taste |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Finely-chopped shallots |
| 1/3 |
c |
Good Kentucky bourbon |
| 1 |
c |
Veal stock |
| 1/4 |
c |
Heavy cream |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
Mix the various peppercorns in a wide flat dish. Coat the steaks with
the cracked pepper and season with salt. Place the olive oil in a
cast iron skillet and heat one minute before adding the steaks. If
necessary, cook the steaks in two batches. Cook over medium heat 3
minutes on each side for medium-rare. Place the steaks on 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 veal stock, bring to
a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream
and butter into the sauce. Remove from the heat and divide the sauce
among the steaks. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A29 broadcast 04-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1997
Recipe by: Michael Lomonaco
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