Feb 25, 2010

Strip Steaks with Green Peppercorn Sauce

The recipe for this dish is based on one in Glorious French Food by our friend James Peterson (Wiley, 2002). "Strictly speaking," writes Peterson, "an entrec�te is a boneless rib steak ... but nowadays, in good places at least, [it's] a contre-filet (what in New York is called a strip steak)."

Credit: Andr� Baranowski

4 1"-thick strip steaks (about 2 1⁄2 lbs. in all)
Salt
1 tbsp. extra-virgin olive oil
2 shallots, finely chopped
1 1⁄2 cups ruby port
2 cups beef stock
1 cup heavy cream
1⁄4 cup brine-cured green peppercorns,
rinsed and coarsely chopped
2 tsp. white wine vinegar

1. Season steaks with salt to taste on a plate, cover, and refrigerate for 2 hours. Remove steaks from refrigerator and set aside at room temperature to let rest for 1 hour.

2. Heat oil in a large skillet over medium-high heat. Pat steaks dry; add 2 to skillet. Cook, flipping once, until well browned and medium rare, 4–5 minutes in all. Transfer steaks to a plate and tent with foil; set aside in a warm oven. Repeat with remaining steaks.

3. Remove skillet from heat and add shallots; stir until fragrant, about 30 seconds. Add port; bring to a boil over medium-high heat. Cook until mixture is reduced to about 1⁄4 cup, 5–6 minutes. Add beef stock; boil until syrupy, 10–12 minutes. Remove skillet from heat; whisk in heavy cream. Return skillet to medium heat; boil gently until thickened, 6–8 minutes. Stir in peppercorns, vinegar, and salt to taste. Pour sauce over steaks.

SERVES 4

This article was first published in Saveur in Issue #103

Subscribe now

Ratings & Reviews (4)

by TheFantasticFox on 2009-08-03

When the steak is this good why eat anything else? I made this recipe a few weeks ago and I'll never cook a steak a different way again. Perfect.

by texacali27 on 2010-02-20

You're right on, Fox. This is a superb method for NY steaks. Perfectly done - I'm loving this. Highly recommended. (Be sure to leave the steaks out at room temp - otherwise you will definitely have an overly rare center.)

by mark camara on 2010-03-19

Did not like the recipe at all.
Putting the tented steak in a warm oven while you make the sauce did not work...its too long
The sauce takes 18 to 21 min if you follow the recipe to reduce the sauce.
Steak was not good and the sauce let alot to be desired

by VCIPOLLONE on 2011-06-29

I cook all cuts of steaks regularly with my partner, and this was by far the best sauce that we ever made and served with any of them. However, there is a major fault with the recipe as - if one follows the recipe exactly - the sauce is prepared AFTER the steak is cooked and takes almost a good half hour to finish, by which time the steak is cold. To address this shortcoming, we skipped sauteeing the shallots in the steak juice and used a very concentrated beef stock when the stock was called for. When the steak was done (after the sauce was completed and keeping warm on the stove), we added the juices from the steak to the sauce.

Strip Steaks with Green Peppercorn Sauce 5 5 1 4