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4 | 12-Oz New York Strip Sirloins |
1/2 Tasse | Black Peppercorns; freshly cracked |
1/4 Tasse | butter softened |
| Olive Oil For Cooking |
| salt |
1 x ca. 30 g | Brandy |
1 gross | Shallot Clove; chopped fine |
1/4 Tasse | parsley |
1 Tasse | Whipping Cream heavy |
1 Tasse | beef stock |
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
Section
billspa@icanect. Net
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