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
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.
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.
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.
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.
Serve
Slice the rested steaks and serve them plated with the brandy demi-glaze drizzled over the top.