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New York Steak With Basil Cream Peppercorn Sauce Recipe

by Global Cookbook

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

Directions

1. Brush both sides with olive oilSeason with salt, pepper and rosemaryGrill to desired doneness.
2. Basil-Cream Peppercorn Sauce:saute/fry shallots in remaining oil, taking care not to brown the shallots
3. 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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