1 tablespoon unsalted butter
1 shallot, minced fine
1/4 cup dry sherry 1 splash dry vermouth
1 teaspoon green peppercorns 1 teaspoon pink peppercorns
1/4 cup heavy cream
1 tablespoon coarsely ground black pepper pinch of kosher salt
Season steaks with course black pepper and salt on both sides. Saute steaks @ high heat for about 3-4 minutes on each side for medium rare doneness. In a saucepan, melt butter until bubbling. Add minced shallots and cook until soft. Add sherry, vermouth and peppercorns and reduce by half. Stir in cream, and simmer until sauce thickens. Place steaks on serving dishes and top with the peppercorn sauce. Serve. Makes 2 servings.
Ingredients 2 (8 ounce) beef strip steaks, choice or prime grade - cut 3/4 inch thick
kosher salt to taste frsh ground pepper to taste 1 teaspoon dry mustard 1 tablespoon butter 2 oz heavy cream 2 tablespoon orange juice 2 teaspoons minced chives 1 teaspoon Worcestershire sauce
Procedure Pound steaks and season with salt, pepper and some of butter. Melt remaining butter in saute pan and cook steaks for a bout 2 minutes on each side @ high heat. Remove steaks from pan and let rest. Add heavy cream, orange juice, chives and Worchestershire sauce and bring to a boil. Return steaks to pan and coat with sauce.