Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 x New York steak, about 2 inches thick
- 1/2 tsp salt
- 1/2 tsp black pepper, cracked
- 1 Tbsp. fresh rosemary, minced
- Basil-Cream Peppercorn Sauce
- 1/2 Tbsp. shallot, chopped
- 1 c. thirty-five percent cream
- 1/2 c. vegetable stock
- 1/4 c. white wine
- 2 Tbsp. cognac
- 1 tsp Dijon mustard
- 1/4 c. parsley
- 2 Tbsp. pink peppercorns
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New York Steak With Basil Cream Peppercorn Sauce
Servings: 2
Directions
- Brush both sides with olive oilSeason with salt, pepper and rosemaryGrill to desired doneness.
- Basil-Cream Peppercorn Sauce:saute/fry shallots in remaining oil, taking care not to brown the shallots
- Add in the cream and vegetable stock and bring to a boil Reduce heat and allow mix to reduce, about 3-5 min Add in wine and cognac, reducing a further 5 min Add in mustard, parsley and peppercornsReduce again till sauce is a creamy consistency Serve over cooked steak, with grilled peppers, Vidalia onions and herbed new potatoes
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