New York Strips with Creamy Peppercorn Sauce
We still have cable in our house, but I prefer my streaming services. We have both Hulu and Netflix services at this time. Hulu has all the seasons of Top Chef, which is one of my favorite shows. It's also a great way to get inspired when it comes to cooking.
I started rewatching Season 1 of Top Chef the other day, which takes place in San Francisco. The first episode is called Who Deserves to Be Here? In this episode the quick fire challenge takes place at Fluer de Lis, which closed in 2014. During this challenge, we were introduced to Ken, and watched him get thrown out of the kitchen for putting his finger in the sauce. Was anyone else curious about whet type of sauce it was?
I looked up an old menu from Fleur de Lis and saw that Peppercorn Cream Sauce was listed as one of their sauces. I decided that it sounded like something I would put over a steak. It might not be the typical French way to serve it, but I am only Top Chef inspired, not classically trained.
I went to Kroger and bought four 10 oz New York Strip steaks from the meat counter. I sprinkled them with salt and pepper before letting them sit on the counter for 20 minutes before I cooked them.
Aren't they beautiful? Look at the fat strips along one edge of each steak. I'm pointing these out, because you are going to want to cook the fat so that it carmelizes to add flavor to your steak and the sauce.
I started rewatching Season 1 of Top Chef the other day, which takes place in San Francisco. The first episode is called Who Deserves to Be Here? In this episode the quick fire challenge takes place at Fluer de Lis, which closed in 2014. During this challenge, we were introduced to Ken, and watched him get thrown out of the kitchen for putting his finger in the sauce. Was anyone else curious about whet type of sauce it was?
I looked up an old menu from Fleur de Lis and saw that Peppercorn Cream Sauce was listed as one of their sauces. I decided that it sounded like something I would put over a steak. It might not be the typical French way to serve it, but I am only Top Chef inspired, not classically trained.
I went to Kroger and bought four 10 oz New York Strip steaks from the meat counter. I sprinkled them with salt and pepper before letting them sit on the counter for 20 minutes before I cooked them.
Aren't they beautiful? Look at the fat strips along one edge of each steak. I'm pointing these out, because you are going to want to cook the fat so that it carmelizes to add flavor to your steak and the sauce.
Put oil in a cast iron skillet and heat it on HIGH heat, until the oil is smoking. Then sear each side of your steak for about 3 minutes to get the brown char marks and achieve medium rare steaks. Using tongs, hold the fat side of the steak in the pan to get the carmelization.
The base of your sauce is Crown Royal Whiskey. Once you remove your steaks from the pan to rest, add your alcohol and bring it to a boil. Let it simmer for a minute so it can reduce by half and simmer out the heavy alcohol smell.
Your sauce is completed with beef broth, heavy cream, and peppercorns. If it's too runny, it can be thickened up with a little bit of cornstarch. Notice in my house we also do not taste the sauce with a finger. We use a spoon.
Slice your steak and pour the sauce over it. served mine with roasted red skin potatoes, steamed broccoli and asparagus, and shrimp cocktail. Biscuits to soak up the sauce might be a good addition as well.
New York Strips with Creamy Peppercorn Sauce
Ingredients
- 4 (10 oz) New York Strip steaks
- 1 TBSP olive oil
- salt and pepper to taste
- 2/3 c Crown Royal whiskey
- 1 1/2 c beef broth
- 1 c heavy cream
- 5 tsp crushed peppercorns
Directions
- Generously salt and pepper your steaks. Let them rest on the counter for 20 minutes.
- Crush your peppercorns for the sauce, while you wait.
- Heat the oil in a large cast iron skillet over HIGH heat until smoking.
- Add your steaks and sear 2 minutes on each side. Then stack the steaks 2 by 2 and hold them fat side down with tongs for 2 minutes to carmelize the fat.
- Transfer the steaks to a plate, and loosely cover them with foil to let them rest.
- Add the whiskey to the pan and bring to a boil, scraping the bottom of the pan to remove any stuck on meat. Allow it to simmer 1 minute, until the heavy alcohol smell neutralizes and the liquid reduces by half.
- Add the beef broth and bring to a simmer. Allow to boil 3-4 minutes until the liquid reduces by half.
- Turn the heat down to low and add the cream and peppercorns. Whisk ingredients together and allow to thicken, for about a minute. Do not bring to a boil. The sauce will separate. (If you need to thicken it, add a TBSP of cornstarch and whisk until the lumps are out.)
- Taste your sauce. Adjust salt and pepper. Serve over your steak and enjoy.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 846 |
| % Daily Value* | |
| Total Fat 57.6g | 74% |
| Saturated Fat 24.2g | 121% |
| Cholesterol 269mg | 90% |
| Sodium 464mg | 20% |
| Total Carbohydrate 1.2g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.3g | |
| Protein 78.3g | |
| Vitamin D 16mcg | 78% |
| Calcium 84mg | 6% |
| Iron 4mg | 24% |
| Potassium 100mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice. | |
This is not diet food, but it is so worth the splurge. Serve it with steamed veggies and roasted potatoes, and it feels like a steak house dinner at home. I would love to see pictures if you make this recipe and hear your side dish ideas.
Thanks for sharing a meal with me,
Kristie
Comments
Post a Comment