Steak Au Povire

I had kept the sauce on the side. Typically it’s ‘dressed’ on top.

Leo’s Take: Cooked this to a perfect medium-rare, such a delicious cut of meat.

Ingredients:

• 2 (10oz) New York Strip Steaks

• Salt and Pepper

• 1 tbsp olive oil

  For the Sauce:

• 1/3 cup Brandy or Cognac

• 3/4 cup beef broth/stock

• 1/2 cup heavy cream

• 3 tsp lightly crushed whole black peppercorns

Instructions:

1. Take the steaks out of the fridge 20 minutes before planning to cook. If you're not already roasting some delish potatoes or vegetables preheat your oven to 300 F.

2. Crush the pepper using a rolling pin, mortar, and pestle, or the side of a hardy knife.

3. Just before cooking, sprinkle both sides of the steak generously with salt and black pepper.

4. Heat oil in a skillet over high heat until smoking.

5. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium-rare).

6. Using tongs flip the steaks on the fat side for a 10-second sear on each side.

7. Transfer to a baking sheet and slide into the bottom of the oven while you make the sauce.

Sauce:

• Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min). Beware of a fire flare, to avoid a flare take the pan off the burner and hold it while you pour the alcohol in then place it back on.

• Add broth, bring to simmer, and let it simmer rapidly for 2 minutes or until it reduces by half.

• Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 minutes until it thickens (do not let it boil rapidly).

• Taste the sauce, adjust salt (and pepper!) to taste.

• Add the steaks back into the pan and on medium heat base them in the sauce.

• Transfer steaks to serving plates. Spoon over sauce. Serve immediately! Pictured with roasted broccolo romanesco and thyme roasted potatoes.