Tagliata Recipe
sliced black angus ny strip steak, herbed sautéed potatoes, brandy peppercorn sauce
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Ingredients
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Steak
Herbed sautéed potatoes
Brandy peppercorn sauce
Finish & garnish
Method
Steak
- 1
Bring steaks to room temperature
Remove the steaks from the refrigerator 30–45 minutes before cooking. Pat them dry thoroughly with paper towels to remove surface moisture—this ensures a good sear.
- 2
Season
Generously season both sides of the steaks with kosher salt (about 1 tsp per side across both steaks) and freshly ground black pepper. Press the seasoning into the meat.
- 3
- 4
Sear the steaks
Add the steaks to the hot pan, leaving space between them. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter. Spoon melting butter over the steaks and cook another 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- 1–2 minutes for desired doneness.
- 5
Rest the steaks
Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute before slicing.
Herbed sautéed potatoes
- 6
Par-cook potatoes if needed
If potatoes are larger than 1-inch pieces, par-boil them in salted water for 6–8 minutes until just tender when pierced with a fork. Drain and let steam dry for a minute or two. If using small baby potatoes cut to size, you can skip par-boiling and proceed to sautéing, allowing a few extra minutes to cook through.
- 7
Sauté
In a large nonstick or stainless pan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the potatoes in a single layer. Let them cook undisturbed for 4–5 minutes to develop color, then stir occasionally until edges are golden and interior tender, about 8–12 minutes total depending on size.
- 8
- 9
Finish
Finish by stirring in the chopped parsley, adjust seasoning to taste, and keep warm until plating.
Brandy peppercorn sauce
- 10
Prepare pan for sauce
After removing steaks from the pan, keep the same skillet with the fond (browned bits). If pan is smoking or very hot, reduce heat to medium. Add the finely minced shallot and sauté for 30–45 seconds in about 1 teaspoon of the steak fat or 1 teaspoon olive oil until softened but not browned.
- 11
Deglaze with brandy
Add 3 tablespoons brandy. Carefully swirl and scrape the browned bits from the bottom of the pan with a wooden spoon. If you wish to flame the brandy, tilt the pan away from you and ignite briefly with a long lighter (optional and only if comfortable). Let the alcohol reduce by about half, about 1–2 minutes.
- 12
Build sauce
Stir in 3 tablespoons beef stock and 1 tablespoon demi-glace (if using). Add the crushed peppercorns. Simmer gently until the sauce reduces and thickens slightly, about 2–3 minutes.
- 13
Finish with cream and butter
Lower heat to medium-low and stir in 3 tablespoons heavy cream. Simmer 1–2 minutes until slightly thickened. Off the heat, whisk in 1 tablespoon cold cubed unsalted butter a piece at a time to create a glossy emulsion. Taste and season with 1/4 teaspoon salt if needed.
Finish & plating
- 14
Slice the steak (Tagliata style)
On a cutting board, slice the rested steaks thinly across the grain into 1/4-inch to 1/2-inch slices. Fan the slices slightly.
- 15
- 16