Ringside New York Peppercorn Steak

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 ounces butter
• 2 1/2 tablespoons onions, small dice
• 1/4 tablespoon garlic, minced
• 2 ounces mushrooms, small dice
• 2 ounces flour
• 2 tablespoons wine
• 2 tablespoons red wine
• 1/4 cup sherry wine
• 1/2 tablespoon bay leaf
• 2 teaspoons fresh thyme
• 1/2 teaspoon granulated garlic
• 3/4 teaspoon paprika
• 1/4 cup tomato sauce
• 1/2 tablespoon dijon mustard
• 4 cups beef bouillon (broth)
• 8 (12 -16 ounce) new york strip steaks
• 8 tablespoons peppercorn blend, coarsely ground
• 1/4 cup olive oil

Recipe

• 1 place butter, onions, minced garlic, and mushroom in a 2-quart sauce pan.
• 2 cook over medium heat until onions become translucent, garlic may be slightly browned.
• 3 add flour, stirring until butter and flour have completely blended.
• 4 cook on low heat for 2-3 minutes, stirring constantly.
• 5 set aside, allow to cool to room temperature.
• 6 in a separate 1-quart pan, combine wine, red wine, sherry, bay leaf, whole thyme, granulated garlic, paprika, tomato sauce, and dijon mustard.
• 7 bring to a simmer and cook until liquid has reduced by half, then add beef bouillon.
• 8 return 2-quart sauce pan to low heat.
• 9 gradually pour in contents of 1-quart sauce pan while whisking vigorously with a wire whip.
• 10 mix well.
• 11 cook until sauce thickens, stirring frequently with wire whip.
• 12 simmer for 5 minutes or until starchy flavor is gone.
• 13 keep sauce warm, while preparing steaks.
• 14 liberally cover one side of each steak with 1 tablespoon of coarsely ground peppercorn mix.
• 15 press peppercorns into steaks.
• 16 heat olive oil over medium heat in a large saute pan, place steaks in pan and cook to desired internal temperature, turning occasionally.
• 17 place steaks on serving platter or individual plates, ladle sauce over steaks and serve with your favorite accompaniments.