A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!
Whenever someone asks me "what is your favorite dish?" I always tell them "a Steak Au Poivre" which is a Peppercorn Steak. I love it with the filet mignon, I love it with a New York strip, I love it with a t-bone steak, I love it with the duck, I love it with the tuna. It's the sauce that I love so much. I'm going to show you how to make it.
Now you know, let's talk a little bit about cooking a great New York strip. You will hear a lot of chef's telling you that you can't really cook a New York strip on any other place but the broiler. I don't believe that. I believe, as a matter of fact, you can do a phenomenal job in the fry pan and in the oven. Just make sure you've got a 500 degree oven, and the key is to really create a really nice crust on the outside. Wait until you see what I'm going to do. You're going to love it.
