New York Steaks In Green Peppercorn Sauce Recipes

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PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES



Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 32

4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves

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.

NEW YORK STEAK WITH GREEN PEPPERCORNS AND PORT WINE



New York Steak with Green Peppercorns and Port Wine image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons whole white peppercorns
2 tablespoons whole black peppercorns
6 New York strip steaks, about 10 ounces each
Kosher salt
2 tablespoons almond or safflower oil
1 cup Port or dry sherry
1 cup heavy cream
1/2 cup brown veal stock
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons green Madagascar peppercorns

Steps:

  • With the back of a heavy saucepan, crush the white and black peppercorns. Remove most of fat from the steaks. Season with salt and crushed peppercorns.
  • Heat a large heavy saucepan. Pour in oil, and over high heat, cook the steaks 4 minutes on each side for medium rare. Transfer meat to a warm platter and reserve.
  • Carefully discard grease in pan and deglaze with Port. Simmer until reduced by half. 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 steak on each warmed serving plate. Spoon sauce over steaks and sprinkle green peppercorns equally over each portion.

NEW YORK STEAKS IN GREEN PEPPERCORN SAUCE



New York Steaks in Green Peppercorn Sauce image

A delicious steak and sauce from Pol Martin, a famous Canadian chef. Rib-eye steaks may be substituted for the New Yorks.

Provided by lazyme

Categories     Steak

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
5 New York strip steaks, 1-inch thick
1 tablespoon green peppercorn
2 tablespoons heavy cream
1 tablespoon butter
3/4 lb mushroom, cleaned and sliced in thirds
2 shallots, chopped
1 tablespoon fresh parsley, chopped
1/4 cup cognac
1 cup heavy cream
salt and pepper

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.

Nutrition Facts : Calories 868.9, Fat 67.7, SaturatedFat 31, Cholesterol 295, Sodium 183.8, Carbohydrate 5.1, Fiber 0.7, Sugar 1.4, Protein 58.3

GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE



Grilled New York Strip Steak with Five-Peppercorn Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups low-sodium beef stock
Four 16-ounce New York strip steaks
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 tablespoons unsalted butter
2 shallots, minced
2 tablespoons fresh cracked five-peppercorn blend
1/2 cup brandy
1/2 cup red wine
1/2 cup heavy whipping cream
2 tablespoons minced fresh parsley

Steps:

  • Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
  • Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
  • Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
  • Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
  • With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS



Pan-Seared Veal Steaks With Green Peppercorns image

Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.

Provided by David Tanis

Categories     dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick
Salt
Zest of 1 lemon, in large curls
4 garlic cloves, thickly sliced
A few thyme sprigs
All-purpose flour
3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
2 tablespoons butter
1 large shallot, finely diced
2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
1 cup rich veal or chicken stock
4 tablespoons crème fraîche
1 tablespoon brandy
2 tablespoons chopped parsley
Crispy shallots for garnish, see recipe (optional)

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.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

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