Recipe - New York Steak Au Poivre

4 12Oz New York Strip
Sirloins
One half cup Black Peppercorns; freshly
cracked
One fourth cup Butter; softened
Olive Oil For Cooking
Salt
1 ounce Brandy
1 lg Shallot Clove; chopped fine
One fourth cup Parsley
1 cup Heavy Whipping Cream
1 cup Beef Stock

Place saute pan over heat; coat bottom of pan with olive oil and allow it
to heat to mediumhot 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 MCRecipe Digest V1 #860 by Bill Spalding billspa@icanect.net
on Oct 23, 1997