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1
Season the strip steaks with salt and pepper.
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2
Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside.
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3
Remove the strip steaks and set aside.
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4
Wipe away the excess oil from the pan.
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5
Over medium heat, sweat the minced shallots in the same saute pan until they become translucent.
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6
Add the red wine and reduce by 1/2.
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7
Add stock to the pan and reduce the mixture again by 1/2.
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8
Slowly add the green peppercorns and season lightly with salt and pepper.
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9
Continuously stir the sauce while adding in the heavy cream.
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10
Finish by adding butter to the sauce and reduce the temperature to low.
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11
Do not strain.
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12
Serve with Sauteed Asparagus and Red-skinned Mashed Potatoes.
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13
A viewer, who may not be a professional cook, provided this recipe.
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14
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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15
In a large pot, bring just enough water to cover the asparagus stalks, to a boil.
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16
Add the asparagus to the pot and cook for approximately 1 minute, just long enough to blanch the vegetables.
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17
Drain and set aside.
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18
In a saute pan, cook the sliced mushrooms in butter and season them with salt and pepper, to taste.
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19
Add the asparagus to the pan and saute until tender.
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20
In a large pot, bring just enough water to cover the potatoes to a rapid boil.
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21
Lightly add salt to the water.
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22
Add the potatoes, with the skin still intact, to the water and cook them until they are fork-tender.
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23
Drain the water from the pot, leaving only the potatoes.
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24
Add butter, milk, and salt and pepper to the boiled potatoes and mash all of the ingredients together.
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25
Add the smoked salmon and the scallions to the potatoes and stir them throughout the mixture.
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26
Finish the potatoes with chives.
