New York Steak With Madagascar and Port Wine Sauce
- Steak and Wine Sauce
- La Sante Gourmet Foods
- 2 tbsp (30 ml) whole white peppercorns
- 2 tbsp (30 ml) whole black peppercorns
- 6 8 oz (224 grm). entrecotes
- pinch kosher salt
- 2 tbsp (30 ml) almond or safflower oil
- 1 cup (225 ml) dry sherry or port
- 1 cup (225 ml) heavy cream
- 1/2 cup (125 ml) veal stock
- 3 tbsp (45 ml) unsalted butter, cut small pieces
- 2 tbsp (30 ml) pink peppercorns soaked in port wine overnight
- 2 tbsp (30 ml) green Madagascar peppercorns
- With back of heavy sauce pan crush white and black peppercorns.
- Remove all fat from entrecotes; season with salt and crushed peppercorns.
- Heat large sauce pan, add oil, heat to medium, add seasoned entrecotes, cook each side 4 minutes; remove and keep warm.
- Deglaze pan with port; reduce to half.
- Add cream and veal stock; cook until thickened, enough to coat spoon.
- Whisk in butter, 1 piece at time, and season with salt.
- Place entrecotes on serving plate; ladle sauce over steaks
- Sprinkle remaining peppercorns over each steak.
- This dish will impress your guests. Serve with port and roasted herbed potatoes.
You may also grill the steaks but season with the above seasoning first. Ladle sauce over steaks once grilled.
Entrecote is the French term for a steak cut froom between the ninth and eleventh ribs of beef and is a very tender cut.