Ingredients
- Two 12-ounce Steaks
- 1 tbsp Vegetable oil
- ½ stick (1/4 cup) Unsalted butter
- 2 medium Shallots, chopped fine
- 2 tbsp drained Green peppercorns in brine
- ¾ cup Shiraz
- 1 tbsp Dijon mustard
Seared Strip Steak with Shiraz and Green Peppercorn Sauce
Meal: Dinner
Cuisine: American
Ingredient: Beef
Season: Fall
Contributor: The Gourmet Institute
Directions
4 Servings
- Pat the steaks dry and season with salt.
- Heat the oil in the skillet over high heat and sear the steaks over high heat, for 3 minutes a side for medium rare meat.
- Transfer steaks to a plate and cover loosely with foil.
- Pour off all the fat from the skillet, add 1 tablespoon of the butter and shallots and cook over moderate heat, stirring occasionally, until softened.
- Add peppercorns and wine and any juices that have accumulated on the steak plate and simmer until liquid is reduced to about 1/3 cup.
- Whisk in mustard and remaining 3 tablespoons butter until just incorporated and season with salt to taste.
- Slice the steaks, divide among four plates, and serve with the sauce.
Article courtesy of The Gourmet Institute.
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