If it seems like an odd coupling, then you haven’t tried the following recipes. I’m an A-1 gal myself, but after dining on a New York strip steak bathed in peppercorn cream sauce I may never go back to the black bottle again. Another one of my steak and cream favorites combines hearty beef tenderloin with tender mushrooms in a thick cream sauce. Simply divine. Try out the recipes and judge for yourself:
STEAK WITH PEPPERCORN CREAM SAUCE
Ingredients:
2 tablespoons whole black peppercorns, crushed
2 teaspoons garlic salt
2 New York strip steaks
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon brandy
Dash hot sauce
1 teaspoon fresh ground black pepper
1 cup heavy cream
1 tablespoon fresh chopped parsley
Directions:
Combine peppercorns and garlic salt, then rub on both sides of steak.
Heat oil in a large skillet.
Add steaks and sear on both sides until desired doneness. Remove steaks to a plate and cover to keep warm.
Add butter, brandy, and Worcestershire sauce to the skillet. Add cream, fresh ground pepper and hot sauce, and cook for a few minutes to thicken sauce. Add chopped parsley.
Pour sauce over steaks and serve.
BEEF TENDERLOIN STEAK WITH CREAM SAUCE
Ingredients:
1/2 cup olive oil
2 teaspoons salt
2 tablespoons freshly cracked black pepper
4 beef tenderloin steaks
1/4 cup butter
8 ounces of mushrooms, sliced
2 tablespoons finely chopped shallots
1/4 cup dry white wine
1/4 cup cognac or brandy
1 cup heavy cream
2 tablespoons beef stock
2 teaspoons chopped parsley
Directions:
Drizzle olive oil over steaks.
Season with salt and press pepper into both sides of the steak.
Grill steaks to desired doneness. Remove to a plate and cover with foil.
Melt butter in a large pan. Add mushrooms and shallots.
Cook on medium heat for a few minutes until mushrooms start to soften. Add wine, cognac, cream, and beef broth. Simmer for about 3 to 5 minutes until sauce thickens a bit. Add parsley.
Poor sauce over steaks before serving.
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