BBQ Deck by Ray Lampe

Author:Ray Lampe
Language: eng
Format: epub
Publisher: Chronicle Books LLC

NEW YORK STEAK AU POIVRE WITH SHALLOT-COGNAC SAUCE

4 New York strip steaks, each about 1½ in [4 cm] thick

Salt

8 tsp coarsely cracked black pepper

Shallot-Cognac Sauce

½ cup [113 g] unsalted butter

1 cup [140 g] finely chopped shallots (about 10 shallots)

4 garlic cloves, crushed

Pinch of dried thyme leaves

1 cup [240 ml] Cognac

2 tsp all-purpose flour

½ cup [120 ml] beef broth

SERVES 4

Season the steaks to your liking on both sides with salt. Press 1 tsp of the pepper into each side of each steak. Set aside.

To make the shallot-Cognac sauce: In a large skillet over medium heat, melt the butter. Add the shallots and garlic and cook, stirring occasionally, for about 4 minutes, or until the shallots are soft. Add the thyme and Cognac and cook for 2 minutes. Add the flour and mix well to smooth any lumps. Cook for 2 minutes. Add the beef broth and cook for 2 minutes. Remove from the heat and keep warm.

Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for 4 minutes. Flip and cook for another 4 minutes for medium-rare, or to your desired degree of doneness. Transfer to a platter and let rest for 3 minutes. Top each steak with a quarter of the shallot-Cognac sauce and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.