Ingredients
- 4 - 10 ounce Sterling Silver New York Striploin steaks
- 2 tbsp. freshly ground Tellicherry pepper, or black pepper
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 3 large shallots, chopped fine
- 2 tbsp. Worcestershire sauce
- 1/4 cup beef stock
- 2/3 cup heavy cream (whipping cream)
- 1/4 cup sweet sherry or port
- 1/4 cup fresh snipped chives
Preparation
Step 1
1. Rub the steaks with the pepper. Heat a heavy fry pan, add the butter and oil, fry the steaks for about 3 minutes each side. Remove from the pan and transfer to a cookie sheet and place in a warm oven until the sauce is ready.
2. Add the shallots to the same pan as you cooked the steaks, saute until just transparent. Add the stock and Worcestershire sauce to deglaze the pan. Let the mixture simmer for a few minutes, scraping up the brown bits from the bottom of the pan.
3. Pour in the heavy cream and sherry. Let the sauce simmer until it is thick enough to coat the back of a spoon. Adjust the seasonings to taste.
4. Remove the steaks from the oven, pour any accumulated juices into the sauce pan. Place the steak on your serving plate, ladle a generous portion of sauce over and garnish with the snipped chives.