NY Strip & Peppercorn-Cognac Creme Sauce

5 mins
Serves 1
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Directions

  1. 1Season the steak with black pepper and salt.
  2. 2Season the steak with black pepper and salt.
  3. 3Season the steak with black pepper and salt.
  4. 4Sear the steak in a cast iron pan with olive oil.
  5. 5Sear the steak in a cast iron pan with olive oil.
  6. 6Sear the steak in a cast iron pan with olive oil.
  7. 7Add garlic, thyme, and butter to the pan.
  8. 8Add garlic, thyme, and butter to the pan.
  9. 9Add garlic, thyme, and butter to the pan.
  10. 10Cook the beets until tender.
  11. 11Cook the beets until tender.
  12. 12Cook the beets until tender.
  13. 13Blend the cooked beets with Greek yogurt, orange juice, orange zest, and allspice.
  14. 14Blend the cooked beets with Greek yogurt, orange juice, orange zest, and allspice.
  15. 15Blend the cooked beets with Greek yogurt, orange juice, orange zest, and allspice.
  16. 16Prepare peppercorn sauce by cooking crushed peppercorns, Cognac, beef stock, and cream together.
  17. 17Prepare peppercorn sauce by cooking crushed peppercorns, Cognac, beef stock, and cream together.
  18. 18Prepare peppercorn sauce by cooking crushed peppercorns, Cognac, beef stock, and cream together.
  19. 19Slice the cooked steak and serve it over the beet puree, with peppercorn sauce on top, and broccoli on the side.
  20. 20Slice the cooked steak and serve it over the beet puree, with peppercorn sauce on top, and broccoli on the side.
  21. 21Slice the cooked steak and serve it over the beet puree, with peppercorn sauce on top, and broccoli on the side.

Ingredients

  • 1 steak NY Strip
  • 1 steak NY Strip
  • 1 steak NY Strip
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 6 beets
  • 6 beets
  • 6 beets
  • 1 cup greek yogurt
  • 1 cup greek yogurt
  • 1 cup greek yogurt
  • 1 tablespoon orange juice
  • 1 tablespoon orange juice
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon orange zest
  • 1 tablespoon orange zest
  • 1 pinch allspice
  • 1 pinch allspice
  • 1 pinch allspice
  • 1 tablespoon cognac
  • 1 tablespoon cognac
  • 1 tablespoon cognac
  • 1 cup beef stock
  • 1 cup beef stock
  • 1 cup beef stock
  • 1 tablespoon cream
  • 1 tablespoon cream
  • 1 tablespoon cream
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 1 bunch broccoli
  • 1 bunch broccoli
  • 1 bunch broccoli

Equipment

cast iron panblenderknifegraterwooden spoonmeat mallet