Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Cracked black peppercorns
2 tb Crushed green peppercorns
2 tb Pink peppercorns
4 (8ounce) New York cut strip
Steaks, trimmed of all
Visible fat
Coarse salt to taste
1 tb Olive oil
2 tb Finely chopped shallots
1/3 c Good Kentucky bourbon
1 c Veal stock
1/4 c Heavy cream
2 tb Unsalted butter

Mix the various peppercorns in a wide flat dish. Coat the steaks with
the cracked pepper and season with salt. Place the olive oil in a
cast iron skillet and heat one minute before adding the steaks. If
necessary cook the steaks in two batches. Cook over medium heat 3
minutes on each side for medium rare. Place the steaks on warm
serving plates. Drain the excess fat from the pan and carefully add
the bourbon, away from the heat. Reduce the heat to low and reduce
the bourbon until the pan is nearly dry. Add the veal stock, bring to
a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream
and butter into the sauce. Remove from the heat and divide the sauce
among the steaks.

Yield: 4 portions

MICHAELS PLACE SHOW #ML1A29

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