Ringside New York Peppercorn Steak Recipe

Name: Ringside New York Peppercorn Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces butter; 2 1/2 tablespoons onions, small dice; 1/4 tablespoon garlic, minced; 2 ounces mushrooms, small dice; 2 ounces flour; 2 tablespoons white wine; 2 tablespoons red wine; 1/4 cup sherry wine; 1/2 tablespoon bay leaf; 2 teaspoons fresh thyme; 1/2 teaspoon granulated garlic; 3/4 teaspoon paprika; 1/4 cup tomato sauce; 1/2 tablespoon Dijon mustard; 4 cups beef bouillon (broth); 8 (12 -16 ounce) New York strip steaks; 8 tablespoons peppercorn blend, coarsely ground; 1/4 cup olive oil

Servings: persons

2 ounces butter
2 1/2 tablespoons onions, small dice
1/4 tablespoon garlic, minced
2 ounces mushrooms, small dice
2 ounces flour
2 tablespoons white wine
2 tablespoons red wine
1/4 cup sherry wine
1/2 tablespoon bay leaf
2 teaspoons fresh thyme
1/2 teaspoon granulated garlic
3/4 teaspoon paprika
1/4 cup tomato sauce
1/2 tablespoon Dijon mustard
4 cups beef bouillon (broth)
8 (12 -16 ounce) New York strip steaks
8 tablespoons peppercorn blend, coarsely ground
1/4 cup olive oil

1
Place butter, onions, minced garlic, and mushroom in a 2-quart sauce pan.
2
Cook over medium heat until onions become translucent, garlic may be slightly browned.
3
Add flour, stirring until butter and flour have completely blended.
4
Cook on low heat for 2-3 minutes, stirring constantly.
5
Set aside, allow to cool to room temperature.
6
In a separate 1-quart pan, combine white wine, red wine, sherry, bay leaf, whole thyme, granulated garlic, paprika, tomato sauce, and Dijon mustard.
7
Bring to a simmer and cook until liquid has reduced by half, then add beef bouillon.
8
Return 2-quart sauce pan to low heat.
9
Gradually pour in contents of 1-quart sauce pan while whisking vigorously with a wire whip.
10
Mix well.
11
Cook until sauce thickens, stirring frequently with wire whip.
12
Simmer for 5 minutes or until starchy flavor is gone.
13
Keep sauce warm, while preparing steaks.
14
Liberally cover one side of each steak with 1 tablespoon of coarsely ground peppercorn mix.
15
Press peppercorns into steaks.
16
Heat olive oil over medium heat in a large saute pan, place steaks in pan and cook to desired internal temperature, turning occasionally.
17
Place steaks on serving platter or individual plates, ladle sauce over steaks and serve with your favorite accompaniments.

1455

kcal

Calories

104

Fat

Carbs

117

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 18 ingredients. The key ingredients include: 2 ounces butter, 2 1/2 tablespoons onions, small dice, 1/4 tablespoon garlic, minced, 2 ounces mushrooms, small dice, and more.

Yes, Ringside New York Peppercorn Steak 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!

Ringside New York Peppercorn Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions