New York Strip Steaks with Peppercorn Sauce

• 25 min
• 4 SERVINGS
• 380 Cal
• 31 g Protein

Ingredients:

• 2 Beef Strip Steaks, Boneless, cut 1 inch thick (about 10 oz each)
• 1 tablespoon salt
• 1 tablespoon black pepper, divided
• 1/4 cup butter, cubed
• 1/4 cup thinly sliced shallots
• 2 tablespoons brandy
• 1/2 cup dry red wine
• 1/2 cup demi-glace or beef broth
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon whole green peppercorns or peppercorn mix
• 1/2 cup heavy cream

Cooking:

1. Season steaks with salt and half of pepper, press evenly onto beef steaks.
Cook's Tip: Preheat the grill to medium-high heat. If using charcoal, be sure the coals are evenly spread.  
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.
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.
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.