GRILLED PEPPERED NEW YORK STRIP WITH SHALLOT-POMMERY
SAUCE
4 (8-ounce) prime sirloin strips (also called NY
strips)
5-peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2:
Szechwan) coarsely cracked
Salt to taste
Season the steaks liberally with salt and
5-peppercorn mix. On a hot grill, mark the steaks and cook each side
about 4 to 5 minutes. I prefer medium rare, which takes about 8
minutes total. Make sure to let the steaks rest after grilling for
about 3 minutes to let the meat relax.
SHALLOT-POMMERY SAUCE
5 sliced shallots
1/2 cup red wine
2 tablespoons pommery whole grain mustard
1/2 cup heavy cream
4 ounces hard butter
Salt and black pepper to taste
In a 1 quart stainless steel saucepan, add 1
tablespoon of butter and caramelize the shallots. Season. Add the
red wine and reduce until almost dry. Add the mustard and sauté for
2 minutes then add the cream. Heat the cream until hot, but not
boiling. Pour into a blender and blend at high speed. Add the
remaining butter and check for seasoning. Keep warm in a water bath.
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