New York Steak With Green Peppercorns And Port Wine Recipes

Steps:

• Preheat the oven to 400 degrees F and place a rack in the middle.
• Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
• Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
• For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
• Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.

Steps:

• Preheat oven to 150ºF.
• Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 3 to 4 minutes over high heat.
• Turn meat over, season well and continue cooking 3 to 4 minutes. Remove meat from pan and keep steaks hot in oven.
• Place peppercorns in small bowl and add 2 tablespoons cream. Mash together and set aside.
• Add butter to pan and heat. Cook mushrooms, shallots and parsley 3 minutes. Season.
• Add cognac and cook 3 minutes over high.
• Mix in rest of cream and peppercorn mixture; cook 4 to 5 minutes over high.

Steps:

• With the back of a heavy saucepan, crush the white and black peppercorns.
• Remove all fat from the entrecotes. Season with salt and crushed peppercorns.
• Heat a large heavy saucepan. Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare). Transfer meat to a warm platter and reserve.
• Pour out oil from the pan, deglaze with port, and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
• Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.

Steps:

• Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
• Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
• Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
• Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

Steps:

• Sprinkle the steaks with salt and pepper.
• Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
• Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
• Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
• Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley

Steps:

• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

Steps:

• Oil and preheat the grill.
• Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.
• Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes.
• Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

Steps:

• Rinse flank steak and pat dry. Trim fat (if any) off steak. Cut into 3 pieces lengthwise. Slice across grain into 1/4- to 1/2-inch pieces.
• Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil. Set aside 1 hour.
• Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic finely. Drain beans and add garlic. Chop beans and garlic together more finely. Set aside.
• Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot. Shake wok so oil coats entire surface.
• Add 1 tablespoon salt to oil. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink. Remove meat to plate.
• Add 1 tablespoon oil to wok. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
• Increase flame to high. Add peppers and stir-fry green peppers 1 minute. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
• Add tomatoes and mix with peppers. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft. Add salt to taste.
• Uncover, return steak to wok and mix thoroughly. Stir-fry over high flame 1 to 2 minutes. Serve.

Steps:

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