New York Steak With Madagascar Pepper And Port Wine Recipes

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NEW YORK STEAK WITH GREEN PEPPERCORNS AND PORT WINE



New York Steak with Green Peppercorns and Port Wine image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons whole white peppercorns
2 tablespoons whole black peppercorns
6 New York strip steaks, about 10 ounces each
Kosher salt
2 tablespoons almond or safflower oil
1 cup Port or dry sherry
1 cup heavy cream
1/2 cup brown veal stock
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons green Madagascar peppercorns

Steps:

  • With the back of a heavy saucepan, crush the white and black peppercorns. Remove most of fat from the steaks. Season with salt and crushed peppercorns.
  • Heat a large heavy saucepan. Pour in oil, and over high heat, cook the steaks 4 minutes on each side for medium rare. Transfer meat to a warm platter and reserve.
  • Carefully discard grease in pan and deglaze with Port. Simmer until reduced by half. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
  • Place 1 steak on each warmed serving plate. Spoon sauce over steaks and sprinkle green peppercorns equally over each portion.

PEPPERED NEW YORK STRIP STEAK



Peppered New York Strip Steak image

One of my originals. Few ingredients and simple yet folks will ask what you did. I have this posted on About.com also. This is not as hot (spicy) as it sounds. The peppers season the steaks just right. Edit 09/25/09 : Lime Pepper seems to not be available latley. You can zest a lime and dice the zest finely and add to fresh black pepper to get the same effect.

Provided by Chef Shadows

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 (10 -16 ounce) New York strip steaks, 1 inch thick
1/4 cup black peppercorns
3 tablespoons lime pepper
kosher salt, to taste

Steps:

  • Place pepper corns in mortar and pestle, coarsely crush until most of the corns are broken (you can use a coffee grinder or food processor for this step).
  • Cover one side of steaks with crushed pepper and press in firmly, sprinkle with lime pepper seasoning and salt.
  • Turn steaks over and repeat the same process .
  • Place in refrigerator for 3 hours, uncovered.
  • Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes.
  • Move the steaks to a cooler part of grill and continue to cook until done to your liking.
  • Serve with steak sauce and lots of beer.
  • This is not as hot (spicy) as it sounds. The peppers season the steaks just right.

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE



Pepper Steak With Port-Wine Mushroom Sauce image

Make and share this Pepper Steak With Port-Wine Mushroom Sauce recipe from Food.com.

Provided by bmcnichol

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port wine or 1/3 cup other sweet red wine
1/4 cup minced shallot
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard
4 (4 ounce) beef tenderloin steaks (about 1 inch thick)
1 tablespoon black peppercorns, crushed
1/2 teaspoon kosher salt

Steps:

  • To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
  • Combine wine, shallots, and vinegar in a medium skillet.
  • Bring to a boil and cook until thick.
  • Reduce heat to medium.
  • Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
  • Add mushroom mixture and cook 3 minutes, stirring constantly.
  • Stir in mustard.
  • Keep sauce warm.
  • Sprinkle steaks with peppercorns and salt.
  • Heat a nonstick skillet over medium-high heat.
  • Add steaks and cook 3 minutes on each side or until desired degree of doneness.
  • Serve Port-Wine Mushroom Sauce over steaks.

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