Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
Photo by Craig Cutler

Ingredients

  • ¼ cup shallot
  • 1 cup dry red wine
  • Coarse kosher salt
  • 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon fresh thyme
  • + 6 more ingredients
    • ½ cup low-salt beef broth or low-salt chicken broth
    • ¼ cup unsalted butter
    • 1 teaspoon whole pink peppercorns
    • Coarse kosher salt
    • Celery Root and Parsnip Puree
    • 1 teaspoon fresh thyme

Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 1 1⁄2-inch-diamete...

View full recipe at Epicurious

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