Bistecca Au Poivre Recipe
N.Y. Strip peppercorn encrusted and served with a brandy demi-glaze with a hint of cream.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Steak
Season the N.Y. strip steaks with salt and crush the black peppercorns. Press the crushed peppercorns onto both sides of the steaks to coat them evenly.
- 2
Sear the Steaks
In a large skillet, heat olive oil over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest on a plate.
- 3
Make the Sauce
In the same skillet, add the brandy and scrape up any browned bits from the bottom. Allow it to simmer for about 2-3 minutes until reduced by half. Then add the beef broth and continue to simmer until slightly thickened.
- 4
Finish the Sauce
Stir in the heavy cream and butter, cooking for an additional minute until the sauce is well combined and smooth. Adjust seasoning with salt if needed.
- 5
Serve
Slice the rested steaks and serve them plated with the brandy demi-glaze drizzled over the top.