Betty's Peppercorn Steak with Bourbon Sauce Recipe
In this video, Betty demonstrates how to make sumptious Peppercorn Steaks with Bourbon Sauce. These are New York strip steaks, seasoned with cracked peppercorns, pan-fried to perfection, and then drenched in a sauce made of Bourbon whisky, beef broth, green onions, and butter. This would be a great entree for your to make for your sweetheart on Valentine's Day!
Ingredients:
2 teaspoons whole black peppercorns
(2) 8-oz. New York strip steaks (You may use a different cut of steak, if you prefer.)
1/2 tablespoon extra virgin olive oil
1/3 cup Bourbon whisky (I used Maker's Mark. If you prefer not to use an alcoholic beverage, substitute 1/3 cup beef broth.)
3 tablespoons chilled butter, cut into pieces
1/8 cup sliced green onions
1/3 cup beef broth (I used 1/3 cup from a 10 3/4-oz. can of Campbell's condensed beef broth.)
Crush 2 teaspoons black peppercorns with a mortar and pestle. (I used a garlic press, instead.)
Season (2) 8-oz. New York strip steaks on both sides with salt. Sprinkle crushed peppercorns over both sides of steaks, pressing to adhere. Heat 1/2 tablespoon olive oil in a skillet over medium high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium rare. Meanwhile, heat Bourbon in heavy small saucepan over medium heat until warm. Remove from heat, and carefully ignite with a lighter or match. Let flame for 30 seconds, and then cover with a lid that fits to extinguish the flame. Transfer steaks to serving plates. Cover with aluminum foil to keep warm, while you make your sauce. Add 1 tablespoon butter and 1/8 cup sliced green onions to drippings in skillet where steaks were cooked. Saute for 2 or 3 minutes, until green onions are soft. Add 1/3 cup beef broth and flamed bourbon. Boil until reduced by half, about 3 minutes. Add remaining 2 tablespoons of butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve immediately. Enjoy! --Betty :)
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