Grilled Peppered New York Strip with Shallot-Pommer

Name: Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) prime sirloin strips (also called NY strips); 5 -peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2: Szechwan) coarsely; cracked; Salt to taste; 5 sliced shallots; 1/2 cup red wine; 2 tablespoons pommery whole grain mustard; 1/2 cup heavy cream; 4 ounces hard butter; Salt and black pepper to taste; 6 large, peeled russet potatoes sliced 1/4-inch thick; 3 tablespoons minced garlic; 1 teaspoon freshly grated nutmeg; 1 pound spinach leaves, de-stemmed; 2 cups sliced shiitake mushrooms (Sauteed in oil); 1 quart heavy cream; Salt and black pepper to taste

Servings: persons

4 (8-ounce) prime sirloin strips (also called NY strips)
5 -peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2: Szechwan) coarsely
cracked
Salt to taste
5 sliced shallots
1/2 cup red wine
2 tablespoons pommery whole grain mustard
1/2 cup heavy cream
4 ounces hard butter
Salt and black pepper to taste
6 large, peeled russet potatoes sliced 1/4-inch thick
3 tablespoons minced garlic
1 teaspoon freshly grated nutmeg
1 pound spinach leaves, de-stemmed
2 cups sliced shiitake mushrooms (Sauteed in oil)
1 quart heavy cream
Salt and black pepper to taste

1
Season the steaks liberally with salt and 5-peppercorn mix.
2
On a hot grill, mark the steaks and cook each side about 4 to 5 minutes.
3
I prefer medium rare, which takes about 8 minutes total.
4
Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
5
MUSTARD OIL 2 tablespoons dry mustard powder 1 teaspoon turmeric 1 teaspoon salt Water to make a paste 2 cups canola oil
6
In a bowl, whisk mustard, turmeric and salt with water to form a paste.
7
Whisk in oil and let stand overnight.
8
Mixture will separate, don?t remix before using, you want to use the clear flavored oil off the top.
9
In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots.
10
Season.
11
Add the red wine and reduce until almost dry.
12
Add the mustard and sautee for 2 minutes then add the cream.
13
Heat the cream until hot, but not boiling.
14
Pour into a blender and blend at high speed.
15
Add the remaining butter and check for seasoning.
16
Keep warm in a water bath.
17
Pre-heat the oven to 325 degrees.
18
In a large bowl, mix everything together.
19
Taste the cream for proper seasoning.
20
Dump contents in a baking dish with at least a 2-inch lip.
21
Make sure the cream covers the mixture.
22
Bake in oven for 30 minutes, then stir well.
23
Bake another 45 minutes until cream is thickened and potatoes are soft.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 (8-ounce) prime sirloin strips (also called NY strips), 5 -peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2: Szechwan) coarsely, cracked, Salt to taste, and more.

Yes, Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions