| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef | 4 | Servings | |
INGREDIENTS
| 4 | 12-Oz New York Strip Sirloins | |
| 1/2 | c | Black Peppercorns; freshly cracked |
| 1/4 | c | Butter; softened |
| Olive Oil For Cooking | ||
| Salt | ||
| 1 | oz | Brandy |
| 1 | lg | Shallot Clove; chopped fine |
| 1/4 | c | Parsley |
| 1 | c | Heavy Whipping Cream |
| 1 | c | Beef Stock |
INSTRUCTIONS
Place saute pan over heat; coat bottom of pan with olive oil and allow it to heat to medium-hot temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns thoroughlt. Place each steak in pan and sear each side will. Note: No not overcook, or peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add 2 teaspoons soft butter, chopped shallots, additional cracked black pepper. Caramelize shallots and add brandy carefully. Flame brandy and cook a minute, add beef stock and heavy cream. Cook until thickened; add remaining butter and whisk; sauce should be smooth Place steaks on warmed dinner plane, nap with sauce; serve. The whole process should take no more that 6 to 8 minutes. Makes 4 generous servings Okeechobee Steak House -- Keith Scagg, Chef Source: Palm Beach Post, Food Section billspa@icanect.net Recipe by: Okeechobee Steak House -- Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@icanect.net> on Oct 23, 1997
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