New York Steak with Madagascar Pepper and Port Wine

Name: New York Steak with Madagascar Pepper and Port Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons whole white peppercorns; 2 tablespoons whole black peppercorns; 6 entrecotes, 8 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; 2 tablespoons pink peppercorns, soaked overnight in port; 2 tablespoons green Madagascar peppercorns

Servings: persons

2 tablespoons whole white peppercorns
2 tablespoons whole black peppercorns
6 entrecotes, 8 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
2 tablespoons pink peppercorns, soaked overnight in port
2 tablespoons green Madagascar peppercorns

1
With the back of a heavy saucepan, crush the white and black peppercorns.
2
Remove all fat from the entrecotes.
3
Season with salt and crushed peppercorns.
4
Heat a large heavy saucepan.
5
Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare).
6
Transfer meat to a warm platter and reserve.
7
Pour out oil from the pan, deglaze with port, and reduce.
8
Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon.
9
Whisk in butter, 1 small piece at a time.
10
Season, to taste, with salt.
11
Place 1 entrecote on each warmed serving plate.
12
Ladle sauce over steaks and divide remaining peppercorns equally over each portion.

335

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 11 ingredients. The key ingredients include: 2 tablespoons whole white peppercorns, 2 tablespoons whole black peppercorns, 6 entrecotes, 8 ounces each, Kosher salt, and more.

Yes, New York Steak with Madagascar Pepper and Port Wine falls under the Meat & Poultry 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!