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Ingredientes
- 2 Tbsp. Cracked black peppercorns
- 2 Tbsp. Crushed green peppercorns
- 2 Tbsp. Crushed pink peppercorns
- 4 x New York cut strip steaks - (8 ounce ea) trimmed of all visible fat Coarse salt to taste
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Finely-minced shallots
- 1/3 c. Good Kentucky bourbon
- 1 c. Veal stock
- 1/4 c. Heavy cream
- 2 Tbsp. Unsalted butter
Direcciones
- Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the extra virgin olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary, cook the steaks in two batches. Cook over medium heat 3 min on each side for medium-rare. Place the steaks on hot serving plates.
- Drain the excess fat from the pan and carefully add in the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon till the pan is nearly dry. Add in the veal stock, bring to a boil, cook 3 to 5 min, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 109 | 79% |
| Total Fat 12.36g | 15% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 204mg | 9% |
| Potassium 175mg | 5% |
| Total Carbs 7.2g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.07g | 0% |
| Protein 2.06g | 3% |
