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New York Steaks with Brandy and Green Peppercorn Sauce Recipe

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This recipe for New York Steaks with Brandy and Green Peppercorn Sauce, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 3/4 inches thick (about 8 ounces each)
Table salt and ground black pepper


Brandy and Green Peppercorn Sauce
1 small shallot, minced (about 2 tablespoons)
cup brandy
cup beef broth
teaspoon red wine vinegar
cup heavy cream
2 tablespoons green peppercorns, rinsed
teaspoon chopped fresh thyme
Table salt and ground black pepper

Directions:
Directions:
For the Steaks:
1. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking.
2. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving inch between them. Cook, not moving steaks, until well browned, about 4 minutes.
3. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes.
4. Remove steaks to platter and tent loosely with foil while preparing herb sauce.

For the Brandy and Green Peppercorn Sauce:
1. Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes.
2. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup beef broth, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute.
3. Off heat, whisk in heavy cream, green peppercorns, and fresh thyme, season with salt and pepper to taste.
4. Spoon sauce over steaks and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 Hour

 

 

 

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