Sunday, October 21, 2007

Entrecotes Au Poivre Vert ..... French Title For Strip Steaks with Green Peppercorn Sauce

Strip Steaks With Green Peppercorn Sauce
With a given choice most people who dine out prefer to order a steak when dining in a fine restaurant. Great steaks are easily made at home with the addition of a tasty sauce. The sauce requires 20 to 25 minutes to prepare. Keep a warmed plated with steaks in the oven on a very low setting as to not continue cooking the steaks.
Four 1" thick strip steaks
1 Tablespoon olive oil
2 finely chopped shallots
1 1/2 cups ruby port
2 cups beef stock
1 cup heavy cream
1/4 cup rinsed and coarsely chopped brine cured green peppercorns
2 teaspoons white wine vinegar
salt to taste
Season four steaks (about 2 1/2 lbs. total wt.) with salt to taste. Place on a plate, cover, and refrigerate for 2 hours. Remove steaks from refrigerator and set aside at room temperature to let rest for one hour.
Heat 1 Tablespoon e.v. olive oil in a large skillet over medium high heat. Pat steaks dry; add 2 steaks to skillet. Cook flipping once, until well browned and medium rare, 4 to 5 minutes. Repeat with remaining steaks. Remove skillet from heat.
Remove skillet from heat and add 2 finely chopped shallots; stir until fragrant, about 30 seconds. Add 1 1/2 cups ruby port.; bring to a boil over medium high heat. Cook until the mixture is reduced to about 1/4 cup, 5 to 6 minutes. Add 2 cups beef stock; boil until syrupy, 10 to 12 minutes. It is important to first reduce the port and then add 2 cups beef stock; boil until syrupy, 10 to 12 minutes. Remove skillet from heat; whisk in 1 cup heavy cream. Return skillet to medium heat and boil until thickened, 6 to 8 minutes. Stir in 1/4 cup coarsely chopped brine cured green peppercorns, 2 teaspoons white wine vinegar and salt to taste. Pour sauce over steaks. Serves 4

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