Recipes Nugget Markets Signature Recipes
New York Steak with Tomato Bourbon Peppercorn Sauce
- Prep time
- 30 minutes PT30M
- Cook time
- 20 minutes PT20M
- Yield
- 4 servings
- Difficulty
Perfect for a special occasion, these New York steaks get the royal treatment with a rich and creamy sauce made with tomato, spicy green peppercorns and velvety bourbon.
Ingredients
- 4 New York steaks (12 ounces each)
- Kosher salt, to taste
- Cracked black pepper, to taste
- 6 tablespoons tomato paste
- 4 tablespoons green peppercorns
- 1 cup bourbon
- 4 ounces beef stock
- 1 cup heavy cream
- 2 ounces unsalted butter
Preparation
Dry meat with a paper towel and season with salt and pepper. Sear to desired temperature; about 3–4 minutes on each side will yield a medium-rare steak. When done, let rest for 10 minutes before serving.
Add the tomato paste and peppercorns to the pan that was used to cook the steak. Cook on medium heat, scraping with a spatula until the paste begins to brown. Flambé the pan with bourbon and reduce by half. Add the beef stock and bring to a simmer. Simmer for 1 minute and add the cream. Return to a simmer, add the butter and whisk until incorporated. Serve with the steak immediately.
Techniques used in this recipe:
- flambé
- flambé: food that has had brandy or liqueur poured over, which is then set alight.
