1/4 cup mixed black, green and pink peppercorns
6 5-ounce New York steaks
Salt, to taste
2 tablespoons mild flavored oil, such as almond or safflower
1 cup red wine
1 tablespoon balsamic vinegar
1 cup heavy cream
1/2 cup beef stock or broth
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon wasabi paste
1/4 cup mixed peppercorns, soaked overnight in port wine, for garnish
Using a rolling pin, crush 1/4 cup peppercorn mix between two folded napkins.
Remove excess fat from the steaks. Season with salt and peppercorns. Heat a large heavy skillet. Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
Pour out fat from pan; deglaze it with red wine and balsamic vinegar and reduce. Add cream and beef stock; continue to reduce until sauce is thick enough to coat the back of a spoon.
Whisk in butter, one small piece at a time. Add wasabi and peppercorns and season to taste with salt. Serves 6.
Thursday, March 21, 2002
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