New-york Cut "cab" Recipe
12 oz, cognac and black pepper sauce, fried leeks Add a bone marrow +9$
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Ingredients
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Steak
Cognac Sauce
Fried Leeks
Optional
Method
Preparing the Steak
Making the Cognac Sauce
- 4
Sauté Shallots
In the same skillet, add shallots and sauté until soft.
- 5
Deglaze with Cognac
Add cognac to the skillet and scrape up any brown bits. Allow it to reduce for 2-3 minutes.
- 6
Add Broth and Cream
Pour in beef broth and heavy cream. Add crushed black peppercorns. Simmer until the sauce thickens, about 5-7 minutes.
Preparing Fried Leeks
- 7
Prepare Leeks
Slice leeks thinly and rinse well to remove dirt. Pat dry.
- 8
Coat the Leeks
Dredge leeks in flour, shaking off excess.
- 9
Fry the Leeks
Heat oil in a deep pan over medium heat. Fry leeks in batches until golden and crispy. Drain on paper towels.
Serving
- 10
Plate the Dish
Slice the rested steak and arrange on a plate. Drizzle with cognac sauce and top with fried leeks. Add bone marrow if desired.
- 11
Garnish and Serve
Garnish with additional black pepper if desired and serve immediately.
