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Ingredientes
- 4 x 12-Ounce New York Strip Sirloins
- 1/2 c. Black Peppercorns, freshly cracked
- 1/4 c. Butter, softened
- Â Â Extra virgin olive oil For Cooking
- Â Â Salt
- 1 ounce Brandy
- 1 lrg Shallot Clove, minced fine
- 1/4 c. Parsley
- 1 c. Heavy Whipping Cream
- 1 c. Beef Stock
Direcciones
- Place saute/fry pan over heat; coat bottom of pan with extra virgin olive oil and allow it to heat to medium-warm temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns thoroughlt. Place each steak in pan and sear each side will.
- Note: No notovercook, or possibly peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add in 2 tsp. soft butter, minced shallots, additional cracked black pepper. Caramelize shallots and add in brandy carefully. Flame brandy and cook a minute, add in beef stock and heavy cream. Cook till thickened; add in remaining butter and whisk; sauce should be smooth Place steaks on warmed dinner plane, nap with sauce; serve. The whole process should take no more which 6 to 8 min.
- Makes 4 generous servings
- Okeechobee Steak House - Keith Scagg, Chef
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 4 servings | |
| Calories 923 | |
| Calories from Fat 582 | 63% |
| Total Fat 65.13g | 81% |
| Saturated Fat 31.32g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 468mg | 20% |
| Potassium 1279mg | 37% |
| Total Carbs 9.39g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.15g | 0% |
| Protein 69.92g | 112% |
