New York Strip Steaks with Peppercorn Sauce
This classic peppercorn sauce, traditionally made with green peppercorns, pairs well with grilled Beef Strip Steaks or your favorite cut of beef. Serve with your favorite veggies to complete the meal.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 12
Ingredients
Preparation
-
Step 1
Season steaks with salt and half of pepper, press evenly onto beef steaks.
Cooking Tip: Preheat the grill to medium-high heat. If using charcoal, be sure the coals are evenly spread.
-
Step 2
Place steaks on grid over medium, ash-covered coals or over medium heat. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
-
Step 3
To prepare peppercorn sauce, add half of butter to small sauce pan and heat over medium heat until hot. Add shallots; cook and stir until tender, 1 to 2 minutes. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add wine; cook until liquid is reduced by half.
-
Step 4
Add demi-glace, mustard, Worcestershire, whole peppercorns, black pepper and heavy cream. Cook for 1 to 2 minutes or until sauce thickens, stirring occasionally. Finish by swirling in remaining 2 tablespoons butter. Season with salt to taste and remaining black pepper.
Nutrition Information
384 Calories
11.8g SAT FAT
31g PROTEIN
3.7 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4: 384 Calories; 198 Calories from fat; 22g Total Fat (11.8 g Saturated Fat; 0.6 g Trans Fat; 0.7 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 121 mg Cholesterol; 1277 mg Sodium; 8 g Total Carbohydrate; 0.4 g Dietary Fiber; 1.8 g Total Sugars; 31 g Protein; 0 g Added Sugars; 23.6 mg Calcium; 3.7 mg Iron; 414 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 11.4 mg NE Niacin; 0.7 mg Vitamin B6; 4.3 mcg Vitamin B12; 277 mg Phosphorus; 4.5 mg Zinc; 26.8 mcg Selenium; 75.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
