Bourbon Pepper Steak

Recipe Ingredients

2 tablespoons	30ml	Cracked black peppercorns
2 tablespoons	30ml	Crushed green peppercorns
2 tablespoons	30ml	Crushed pink peppercorns
4		New York cut strip steaks - (8 oz ea) - trimmed of all
		Visible fat
		Coarse salt - to taste
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Finely-chopped shallots
1/3 cup	78ml	Good Kentucky bourbon
1 cup	237ml	Veal stock
1/4 cup	59ml	Heavy cream
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary, cook the steaks in two batches. Cook over medium heat 3 minutes on each side for medium-rare. Place the steaks on warm serving plates.

Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the veal stock, bring to a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A29 broadcast 04-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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