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Receta New York Steak With Basil Cream Peppercorn Sauce
by Global Cookbook

New York Steak With Basil Cream Peppercorn Sauce
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 2 x New York steak, about 2 inches thick
  • 1/2 tsp salt
  • 1/2 tsp black pepper, cracked
  • 1 Tbsp. fresh rosemary, minced
  •     Basil-Cream Peppercorn Sauce
  • 1/2 Tbsp. shallot, chopped
  • 1 c. thirty-five percent cream
  • 1/2 c. vegetable stock
  • 1/4 c. white wine
  • 2 Tbsp. cognac
  • 1 tsp Dijon mustard
  • 1/4 c. parsley
  • 2 Tbsp. pink peppercorns

Direcciones

  1. Brush both sides with olive oilSeason with salt, pepper and rosemaryGrill to desired doneness.
  2. Basil-Cream Peppercorn Sauce:saute/fry shallots in remaining oil, taking care not to brown the shallots
  3. Add in the cream and vegetable stock and bring to a boil Reduce heat and allow mix to reduce, about 3-5 min Add in wine and cognac, reducing a further 5 min Add in mustard, parsley and peppercornsReduce again till sauce is a creamy consistency Serve over cooked steak, with grilled peppers, Vidalia onions and herbed new potatoes