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Strip Steaks with Green Peppercorn Sauce Print Email

(Entrecôtes au Poivre Vert)

four 1"-thick strip steaks (about 2 1?2 lbs. in all)
1 TBS extra-virgin olive oil
2 shallots, finely chopped
1 1/2 cups ruby port
2 cups beef stock
1 cup heavy cream
1/4 cup brine-cured green peppercorns, rinsed and coarsely chopped
2 tsp. white wine vinegar

Season steaks with salt to taste on a plate, cover, and refrigerate for 2 hours. Remove steaks from refrigerator and set aside at room temperature to let rest for 1 hour.

Heat oil in a large skillet over medium-high heat. Pat steaks dry; add 2 to skillet. Cook, flipping once, until well browned and medium rare, 4–5 minutes in all. Transfer steaks to a plate and tent with foil; set aside in a warm oven. Repeat with remaining steaks.

Remove skillet from heat and add shallots; stir until fragrant, about 30 seconds. Add port; bring to a boil over medium-high heat. Cook until mixture is reduced to about 1/4 cup, 5–6 minutes. Add beef stock; boil until syrupy, 10–12 minutes. Remove skillet from heat; whisk in heavy cream. Return skillet to medium heat; boil gently until thickened, 6–8 minutes. Stir in peppercorns, vinegar, and salt to taste. Pour sauce over steaks. SERVES 4, Saveur Issue #103
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