New York Strip Loin Steaks With Three-Peppercorn Sauce Recipe

ingredients

Three-Peppercorn Sauce
2 teaspoons olive oil
2 tablespoons finely chopped shallots
1 tablespoon green peppercorns
1 tablespoon pink peppercorns
1 teaspoon cracked black peppercorns
4 tablespoons port (2 ounce bottles are available at liquor stores)
2 teaspoons liquid bovril or instant beef stock
1 tablespoon tomato paste
3/4 cup 2-percent canned evaporated milk

Steaks
2 teaspoons butter or margarine
1 teaspoon safflower oil or canola oil
2 New York strip loins (8 ounce size), trimmed of all visible fat

directions

To make the peppercorn sauce, heat olive oil in a small, heavy-bottom nonstick skillet over medium heat and saute shallots and peppercorns for 2 minutes to release the flavor.

Shake pan a few times to turn the peppercorns evenly. Add port, increase heat to high, and cook until reduced to roughly half its original volume.

Stir in the Bovril, then the tomato paste. Gradually stir in the milk. Simmer for 5 to 7 minutes or until sauce like in consistency (it won't get thick - you want it to nap the steaks). Cover the sauce while you cook the steaks.

Heat butter or margarine and oil in a heavy skillet and cook steak over high heat for about 3 minutes on each side (for rare). Alternatively, steaks may be barbecued. Spoon sauce over steaks. Serve immediately.

cook's notes

Green and pink peppercorns are much milder than black. To crack peppercorns, put in a small bag and whack with the flat side of a meat mallet.

nutrition data

646 calories, 27 grams fat, 32 grams carbohydrates, 61 grams protein per serving.

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