NY Strip au Poivre Recipe

Name: NY Strip au Poivre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green peppercorns in brine, smashed; 2 tablespoons coarse black pepper; 4 tablespoons olive oil, for frying; 6 (16-ounce) center-cut NY strips; 1/4 cup fine diced shallots; 2 tablespoons all-purpose flour; 1 1/2 cups brandy; 2 cup strong beef stock; 1/4 cup heavy cream; 2 tablespoons fresh chopped parsley leaves

Servings: persons

1/2 cup green peppercorns in brine, smashed
2 tablespoons coarse black pepper
4 tablespoons olive oil, for frying
6 (16-ounce) center-cut NY strips
1/4 cup fine diced shallots
2 tablespoons all-purpose flour
1 1/2 cups brandy
2 cup strong beef stock
1/4 cup heavy cream
2 tablespoons fresh chopped parsley leaves

1
Smash green peppercorns on a cutting board with the side of a knife.
2
Add to small bowl and mix with the coarse black pepper.
3
Smear peppercorns on both sides of all 6 steaks.
4
In a large saute pan over high heat, add oil.
5
Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust.
6
Remove from pan.
7
Add shallots to pan to caramelize while scraping the bottom.
8
Add the flour and cook for 3 minutes while stirring until pasty, making a roux.
9
Remove pan from flame.
10
Add the brandy.
11
Add the beef stock and heavy cream.
12
Stir.
13
Allow to simmer and cook until sauce thickens.
14
Drizzle steaks with sauce and garnish with parsley.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup green peppercorns in brine, smashed, 2 tablespoons coarse black pepper, 4 tablespoons olive oil, for frying, 6 (16-ounce) center-cut NY strips, and more.

Yes, NY Strip au Poivre 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.

NY Strip au Poivre

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