New York Steak with Madagascar Pepper and Port Wine

Servings: 6

Ingredients:

1/4 cup peppercorn mix (black, green, and pink)

6 entrecotes (8 oz ea)

Salt to taste

2 tbl mild flavored oil, such as almond or safflower

1 cup port or dry sherry

1 cup heavy cream

1/2 cup beef stock or broth

3 tbl unsalted butter cut small pieces

1/4 cup mixed peppercorns soaked overnight in

Port wine for garnish

Cooking Instructions:

Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin. Remove excess fat from the entrecotes. Season with salt and crushed peppercorns. Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecotes, about 4 minutes each side for medium-rare. Pour out fat from pan, deglaze with port, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, one small piece at a time. Season to taste with salt. Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion.

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