8oz New York Steak + Red Wine Peppercorn Demi-glace Recipe

Cook the Steak

Season the steak with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare, or until desired doneness. Top with compound butter and let rest.

Make the Demi-Glace

In a saucepan, combine red wine and beef stock. Bring to a boil, then reduce to a simmer. Add crushed peppercorns and cook until reduced by half. Stir in butter until melted and smooth.

Prepare the Whipped Potatoes

Peel and chop Yukon Gold potatoes, then boil in salted water until tender. Drain and return to pot. Mash potatoes, then mix in butter, heavy cream, and salt until fluffy and smooth.

Sauté the Vegetables

Toss seasonal vegetables in olive oil and season with salt. Sauté in a skillet over medium heat until tender, about 5-7 minutes.

Cook the Prawns

In a skillet, melt butter and add minced garlic. Sauté for 1 minute, then add prawns. Cook for 2-3 minutes until pink and cooked through.