New York Steak Au Poivre With Balsamic Reduction Recipes

Steps:

• Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
• Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
• In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
• Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Steps:

• Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
• Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
• Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.

Steps:

• Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan.
• Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens.
• Drizzle steaks with sauce and garnish with parsley.

Steps:

• Preheat oven to 400 degrees. Crush peppercorns and coriander with a mortar and pestle, or with the bottom of a heavy skillet. Spread onto a large dish or a baking sheet.
• Season steaks with salt, and coat both sides with ground peppercorn mixture by patting into flesh. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Sear steaks until golden brown, about 2 minutes per side. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.
• Remove steaks from skillet, and let rest for 10 minutes, reserving juices. Meanwhile, wipe out skillet. Add vinegar, and cook until reduced by half, about 5 minutes. Swirl in reserved steak juices, and the butter. Slice steaks, and serve with sauce.

Steps:

• Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
• Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
• Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

Steps:

• Preheat the oven to 400 degrees. Crush the peppercorns between two layers of a kitchen towel with a rolling pin. Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
• Set a large, heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side. Transfer to a rack set in a shallow roasting pan. Repeat with the remaining steaks, adding more oil to the pan if necessary. Put in the oven to finish cooking. For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes). Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
• While the steaks are in the oven, reduce heat under the pan to low and add the shallot. Cook, stirring frequently, until lightly browned, about 3 minutes. Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes. Add the stock and increase heat to medium. Simmer until thickened and reduced by about half, 8 to 10 minutes. Remove from heat and stir in the cream and green peppercorns. Season with salt if desired. Cover and keep warm.
• When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac. Spoon the sauce evenly over the steaks and serve immediately.

Steps:

• Coarsely grind peppercorns with a mortar and pestle.
• Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
• Season with salt.
• Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
• moderately high heat until hot but not smoking.
• Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
• Transfer steaks to a platter.
• Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
• Simmer vinegar until reduced to about 1/4 cup.
• Remove from heat and whisk in remaining tablespoon butter until melted.
• Season sauce with salt and drizzle over steaks.

Steps:

• Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
• Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
• Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
• Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
• Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.