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 saut 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.