Tuesday, February 15, 2011

Pan-Seared NY Strip Steak With Red Wine Reduction Sauce And Peppercorn Butter

Ingredients for pink-peppercorn butter:
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon minced fresh thyme
1 teaspoon honey
1 teaspoon whole pink peppercorns
kosher salt

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Ingredients for steak:
1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
2 teaspoons extra virgin olive oil, divided
1 teaspoon minced fresh thyme
kosher salt
1/4 cup thinly sliced shallot
1 cup dry red wine
1/2 cup low-salt beef broth or low-salt chicken broth

Preparing the pink-peppercorn butter:
Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 11/2-inch-diameter cylinder; wrap tightly and chill.

This can be made 3 days ahead. Keep chilled. Bring to room temperature before using.

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Preparing the steak:
Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. Let steak stand at room temperature 30 minutes.
Heat medium non-stick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons pink-peppercorn butter. Season sauce with coarse salt and pepper.

Cut steak against grain into 1/3-inch-thick slices. Top with sauce.

Serves 2


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