New York Steaks in Green Peppercorn Sauce
Indulge in the rich, melt-in-your-mouth flavors of **New York Steaks in Green Peppercorn Sauce**, a premium steakhouse-quality dish you can effortlessly recreate at home. This recipe showcases tender, perfectly seared New York strip steaks bathed in a luxurious green peppercorn sauce made with cognac, beef stock, and heavy cream. The sauce is scented with shallots, garlic, and the subtle heat of brined green peppercorns, creating a bold yet balanced flavor profile that elevates every bite. Ideal for date nights or special occasions, this elegant dish is quick to prepare, taking just 35 minutes from start to finish. Serve it alongside creamy mashed potatoes or roasted vegetables for a truly unforgettable dining experience. Perfectly seasoned with fresh ground black pepper and finished with a vibrant parsley garnish, this recipe brings timeless sophistication to your table.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) New York strip steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 1 tablespoon Olive oil
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Shallots (finely chopped)
- 1 clove Garlic (minced)
- 0.25 cup Cognac or brandy
- 0.5 cup Beef stock
- 0.5 cup Heavy cream
- 1 tablespoon Green peppercorns (drained if canned or soft in brine)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Remove the steaks from the refrigerator 20-30 minutes before cooking to allow them to come to room temperature. Pat dry with paper towels.
Generously season both sides of the steaks with salt and freshly ground black pepper.
Heat a large skillet or cast-iron pan over medium-high heat. Add olive oil and 1 tablespoon of butter.
Once the butter is melted and foaming, add the steaks to the pan. Sear the steaks for about 3-4 minutes per side for medium-rare (adjust time based on your desired doneness). Use tongs to hold the steaks on their sides to sear the edges for an additional 1-2 minutes.
Remove the steaks from the pan and transfer them to a plate. Cover loosely with foil and let them rest while preparing the sauce.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter. Stir in the chopped shallots and cook until softened, about 2-3 minutes.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Carefully pour in the cognac or brandy. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Allow the alcohol to simmer for 1-2 minutes until slightly reduced.
Stir in the beef stock and continue to simmer for 2-3 minutes.
Lower the heat to medium-low and pour in the heavy cream, stirring to combine. Add the green peppercorns and simmer for another 3-4 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning as needed with salt and pepper.
Return the steaks and their juices to the pan, spooning the sauce over the top. Cook for 1-2 minutes to warm the steaks through.
Serve the steaks on individual plates, spooning generous amounts of sauce over each. Garnish with fresh parsley if desired. Pair with your choice of sides, such as mashed potatoes or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
