| 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
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