Cooking with Anolon : Seared Strip Steak with Shiraz and Green Peppercorn Sauce

Anyone beef lover~??

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Ingredients

• Two 12-ounce Steaks
• 1 tbsp Vegetable oil
• ½ stick (1/4 cup) Unsalted butter
• 2 medium Shallots, chopped fine
• 2 tbsp drained Green peppercorns in brine
• ¾ cup Shiraz
• 1 tbsp Dijon mustard

Meal: Dinner
Cuisine: American
Ingredient: Beef
Season: Fall
Contributor: The Gourmet Institute

Directions

4 Servings

1. Pat the steaks dry and season with salt.
2. Heat the oil in the skillet over high heat and sear the steaks over high heat, for 3 minutes a side for medium rare meat.
3. Transfer steaks to a plate and cover loosely with foil.
4. Pour off all the fat from the skillet, add 1 tablespoon of the butter and shallots and cook over moderate heat, stirring occasionally, until softened.
5. Add peppercorns and wine and any juices that have accumulated on the steak plate and simmer until liquid is reduced to about 1/3 cup.
6. Whisk in mustard and remaining 3 tablespoons butter until just incorporated and season with salt to taste.
7. Slice the steaks, divide among four plates, and serve with the sauce.

Article courtesy of The Gourmet Institute.

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