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Beef- The Classic New York Strip with a Brandy Peppercorn Sauce Recipe

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This recipe for Beef- The Classic New York Strip with a Brandy Peppercorn Sauce, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, May 1, 2008


Three New York steaks
1 T. Dijon mustard
3 T. cracked black peppercorns
1 T. cracked red and green peppercorns
1/2 T. coarse sea salt

For Brand Peppercorn Sauce (AP Class)
3 cups Cabernet Sauvignon
3 T. butter
2 shallots, minced
1/2 cup freshly crushed black peppercorn
1/2 cup brandy
1/2 cup heavy cream
1/2 cup beef stock
pinch of coarse salt

While filet mignon has its place as the standard bearer for high end cuts, for my money I prefer the New York. It has more marbling that generates a great flavor.

For the sauce, on the stove simmer wine until partially reduced or about 20 minutes. In a separate fry pan, melt two Tbsp. of butter and saute shallots and peppercorns for 3 to 4 minutes. Carefully add brandy and ignite, let flame for two to three minutes until alcohol is burned off. Add the heavy cream, cooking on high for three minutes. Add the beef stock and cook for ten minutes. Stir in the remaining tablespoon of butter, season with salt, and simmer for 10 minutes more. Recipe should render about 1 cup.

For the New York's, remove them from the refrigerator until room temperature, about 30 minutes. Brush both sides with mustard. Roll steaks in the combined peppercorns &salt. Grill steaks over direct medium high heat for 5 minutes per side for medium rare, and 6 to 7 minutes for medium well.

Transfer to plates for services with warmed sauce. Combine with creamed spinach for classic Country Club flare. Serves 3.

Tip: This sauce is decidedly not BBQ 101. To simplify the meal, choose a package of Knorr's or Schillings peppercorn sauce from your market's seasoning aisle.




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