Enough with the Turkey Leftovers! It’s Time For Steak….


As the More is More Mom®, I’m all about…….more ditching the Thanksgiving leftovers! After all the turkey, stuffing and cranberries it’s about time for a good old fashioned New York Strip Steak. What makes this steak so delectable is not only the peppercorn crust, but more impressively, the Cognac sauce. It’s so good you’ll want to cancel your reservations at your favorite steak house!

Peppercorn Crusted Steak with Cognac Sauce

Serves 2

2 New York Strip Steaks

1 bottle of cracked peppercorns or seasoned pepper

Course sea salt

6 Tbsp butter (4 for the steaks, 2 for the sauce)

1/3 cup of Cognac

2 TBSP Dijon mustard

¾ cup chicken broth

½ cup whipping cream

The steaks can be covered with the peppercorns early in the day. Simply cover with plastic wrap and refrigerate until just about ready to cook, and then bring to room temperature for an hour.

The whole thing is super simple.

In a shallow bowl, pour 2 TBSP of cracked pepper

Pat the steaks dry

Line a rimmed baking sheet with aluminum foil

Drudge the steaks in the peppercorns, as you might with breadcrumbs, on both sides

Place on the baking sheet

Sprinkle with salt

Place in the refrigerator

One hour before you are ready to cook the steaks, bring them to room temperature

Pre-heat the oven to 400°

In a large skillet, melt 2 TBSP butter

Sear the steaks for approximately 4 minutes

Add 2 TBSP of butter

Flip over the steaks and cook for approximately another 4 minutes

Meanwhile, replace the foil on the baking sheet

Using your tongs, sear each edge for a few seconds until brown

Remove the steaks from the skillet and place on the baking sheet

Cover with foil and cook in the oven for 4-6 minutes for medium rare

Now for the sauce….

While you can certainly cook the sauce in the skillet with the peppercorns, I found that the peppercorns that remained in the pan got kind of clumpy and burnt. I simply wiped out the pan with a paper towel and got right back to business.

In the skillet, melt 2 TBSP butter

Reduce the heat to medium and add the Cognac (which will sizzle!)

 Whisk in;

Mustard

Broth

Cream

Increase heat and whisk until thick (approximately 4 minutes)

Remove the steak from the oven, transferring steaks to a platter

Pour the pan juices into the sauce and stir

When you are ready to serve, slice the steak and serve, generously, with the sauce

I served our steaks with;

 

Roasted Fingerling Potatoes

2 lbs fingerling potatoes

10 cloves of garlic, minced

Olive oil

Sea salt and cracked black pepper

Pre-heat oven to 500°

Line a rimmed baking sheet with aluminum foil

Spread out the potatoes

Sprinkle with garlic

Drizzle with olive oil

Season generously with salt and pepper

Roast for 20 minutes or until tender

Serve steak with sauce, potatoes and your favorite vegetable (ours is broccoli)!

More ditching the leftovers, more ditching the dinner reservations, more delectable steak dinners…….

To schedule an Interior Design appointment or life style consultation, or for questions or comments please send me an email to moreismoremom@aol.com

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