- 4
Ingredients
- 4-1 " thick strip steaks (about 2.5 #'s)
- 1 tbsp olive oil
- 2 finely chopped shallots
- 1 1/2 cup ruby port
- 2 cups beef stock
- 1 cup heavy cream
- 1/4 cup brine-cured green peppercorns
- 2 tsp white wine vinegar
- Salt and Pepper to taste
Preparation
Step 1
Season steks with salt to taste on a plate, cover and refrigerate for 2 hours. Remove steaks from refrigerator and set aside at room temperature for 1 hour. Heat 1 tbsp of oil in a large skillet over edium-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 the finely chopped shallots, stir until fragrant, about 30 seconds. Add the ruby port, bring to a boil over medium high heat. Cook until mixture is reduced to 1/4 cup, 5-6 minutes. Add 2 cups beef stock boil until syrupy, 10-12 minutes. Remove skillet from heat; whisk in 1 cup 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.