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New York Strip Steaks with Peppercorn Sauce

This classic peppercorn sauce, traditionally made with green peppercorns, pairs well with grilled Beef Strip Steaks or your favorite cut of beef. Serve with your favorite veggies to complete the meal.

  • 25
    min
  • 4
    SERVINGS
  • 380
    Cal
  • 31 g
    Protein

Ingredients:

  • 2 Beef Strip Steaks, Boneless, cut 1 inch thick (about 10 oz each)
  • 1 tablespoon salt
  • 1 tablespoon black pepper, divided
  • 1/4 cup butter, cubed
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons brandy
  • 1/2 cup dry red wine
  • 1/2 cup demi-glace or beef broth
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole green peppercorns or peppercorn mix
  • 1/2 cup heavy cream

Cooking:

  1. Season steaks with salt and half of pepper, press evenly onto beef steaks.

    Cook's Tip: Preheat the grill to medium-high heat. If using charcoal, be sure the coals are evenly spread.  

  2. Place steaks on grid over medium, ash-covered coals or over medium heat. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. To prepare peppercorn sauce, add half of butter to small sauce pan and heat over medium heat until hot. Add shallots; cook and stir until tender, 1 to 2 minutes. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add wine; cook until liquid is reduced by half.

  4. Add demi-glace, mustard, Worcestershire, whole peppercorns, black pepper and heavy cream.  Cook for 1 to 2 minutes or until sauce thickens, stirring occasionally. Finish by swirling in remaining 2 tablespoons butter. Season with salt to taste and remaining black pepper.

384 CALORIES

0 % *

11.8g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

3.7 mg IRON

0 % DV

4.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4: 384 Calories; 198 Calories from fat; 22g Total Fat (11.8 g Saturated Fat; 0.6 g Trans Fat; 0.7 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 121 mg Cholesterol; 1277 mg Sodium; 8 g Total Carbohydrate; 0.4 g Dietary Fiber; 1.8 g Total Sugars; 31 g Protein; 0 g Added Sugars; 23.6 mg Calcium; 3.7 mg Iron; 414 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 11.4 mg NE Niacin; 0.7 mg Vitamin B6; 4.3 mcg Vitamin B12; 277 mg Phosphorus; 4.5 mg Zinc; 26.8 mcg Selenium; 75.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.

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