New York Strip Au Poivre Recipe
Courvoisier green peppercorn sauce
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Ingredients
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Steak
Sauce
Method
Steak Preparation
- 1
Season the Steaks
Generously season both sides of the New York strip steaks with salt and crushed black peppercorns.
- 2
Sear the Steaks
In a large skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.
- 3
- 4
Sauce Preparation
- 5
Sauté Shallots
In the same skillet used for the steaks (do not clean it), add the finely chopped shallots and sauté over medium heat until softened, about 2 minutes.
- 6
Add Green Peppercorns
Stir in the drained green peppercorns and cook for another minute.
- 7
Deglaze with Courvoisier
Pour in the Courvoisier and scrape the bottom of the skillet to release any browned bits. Allow it to simmer until reduced by half.
- 8
Add Cream and Stock
Stir in the heavy cream and beef stock, and let the sauce simmer for about 5-7 minutes, until it thickens slightly.
- 9
Finish the Sauce
Remove the sauce from heat and season to taste with salt and pepper if needed.
Serving
- 10
Plate the Dish
Slice the rested steaks against the grain and place them on plates. Spoon the green peppercorn sauce over the steaks.
- 11
Garnish
Sprinkle the chopped fresh parsley over the top for garnish. Serve immediately.