Recipe Categories
Meat 
Beef Wine

Lynn's NY Strip Peppercorn Port Wine

1/4 cup peppercorn mix
    (black, green, and pink)
6 x NY Strips - (8 oz ea)
    Salt to taste
2 tbl mild flavored oil, such as
    almond or safflower
1 cup port or dry sherry
1 cup heavy cream
1/2 cup beef stock or broth
3 tbl unsalted butter cut small pieces
1/4 cup mixed peppercorns soaked overnight in
    Port wine for garnish

 Method :
Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin.
Remove excess fat from the entrecotes. Season with salt and crushed peppercorns.
Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecotes, about 4 minutes each side for medium-rare.
Pour out fat from pan, deglaze with port, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.
Whisk in butter, one small piece at a time. Season to taste with salt.
Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion.