Shelly's Recipe

SAUTEED STEAK WITH A GREEN PEPPERCORN SAUCE

Category: Steaks - Beef

3 strip steaks, bone-in
Salt and pepper
Vegetable oil, for sauteing
1 shallot, minced
1 oz red wine
4 oz chicken stock
2 tsp green peppercorns, in brine
1 oz heavy cream
1/2 oz butter

Season the strip steaks with salt and pepper. Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside. Remove the strip steaks and set aside. Wipe away the excess oil from the pan.

Over medium heat, sweat the minced shallots in the same saute pan until they become translucent. Add the red wine and reduce by 1/2. Add stock to the pan and reduce the mixture again by 1/2. Slowly add the green peppercorns and season lightly with salt and pepper. Continuously stir the sauce while adding in the heavy cream. Finish by adding butter to the sauce and reduce the temperature to low. Do not strain.

NOTE: I like to serve with Sauteed Asparagus and Red-skinned Mashed Potatoes