Best 6 New York Steaks In Green Peppercorn Sauce Recipes

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Indulge in a culinary journey with our comprehensive guide to preparing New York steaks in green peppercorn sauce. This delectable dish combines the richness of prime cuts with the piquant flavors of green peppercorns, creating a symphony of taste that will tantalize your palate. Our collection of recipes caters to diverse preferences, offering variations in cooking techniques, spice levels, and accompaniments. Whether you prefer a classic pan-seared steak with a creamy green peppercorn sauce or an oven-roasted masterpiece infused with herbs and spices, we have a recipe that will satisfy your cravings. Explore our curated selection and embark on a culinary adventure that promises an unforgettable dining experience for you and your loved ones.

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NEW YORK STEAKS IN GREEN PEPPERCORN SAUCE



New York Steaks in Green Peppercorn Sauce image

A delicious steak and sauce from Pol Martin, a famous Canadian chef. Rib-eye steaks may be substituted for the New Yorks.

Provided by lazyme

Categories     Steak

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
5 New York strip steaks, 1-inch thick
1 tablespoon green peppercorn
2 tablespoons heavy cream
1 tablespoon butter
3/4 lb mushroom, cleaned and sliced in thirds
2 shallots, chopped
1 tablespoon fresh parsley, chopped
1/4 cup cognac
1 cup heavy cream
salt and pepper

Steps:

  • Preheat oven to 150ºF.
  • Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 3 to 4 minutes over high heat.
  • Turn meat over, season well and continue cooking 3 to 4 minutes. Remove meat from pan and keep steaks hot in oven.
  • Place peppercorns in small bowl and add 2 tablespoons cream. Mash together and set aside.
  • Add butter to pan and heat. Cook mushrooms, shallots and parsley 3 minutes. Season.
  • Add cognac and cook 3 minutes over high.
  • Mix in rest of cream and peppercorn mixture; cook 4 to 5 minutes over high.

Nutrition Facts : Calories 868.9, Fat 67.7, SaturatedFat 31, Cholesterol 295, Sodium 183.8, Carbohydrate 5.1, Fiber 0.7, Sugar 1.4, Protein 58.3

NEW YORK STEAK WITH GREEN PEPPERCORNS AND PORT WINE



New York Steak with Green Peppercorns and Port Wine image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons whole white peppercorns
2 tablespoons whole black peppercorns
6 New York strip steaks, about 10 ounces each
Kosher salt
2 tablespoons almond or safflower oil
1 cup Port or dry sherry
1 cup heavy cream
1/2 cup brown veal stock
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons green Madagascar peppercorns

Steps:

  • With the back of a heavy saucepan, crush the white and black peppercorns. Remove most of fat from the steaks. Season with salt and crushed peppercorns.
  • Heat a large heavy saucepan. Pour in oil, and over high heat, cook the steaks 4 minutes on each side for medium rare. Transfer meat to a warm platter and reserve.
  • Carefully discard grease in pan and deglaze with Port. Simmer until reduced by half. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
  • Place 1 steak on each warmed serving plate. Spoon sauce over steaks and sprinkle green peppercorns equally over each portion.

STEAK AU POIVRE WITH GREEN PEPPERCORNS



Steak au Poivre With Green Peppercorns image

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 strip sirloin steaks, boneless, with excess fat removed, about 6 ounces each
Salt and freshly ground pepper to taste
1 tablespoon corn or vegetable oil
4 tablespoons finely chopped shallots
1/2 cup dry red wine, like Pinot Noir
1/4 cup fresh or canned beef broth
1 teaspoon tomato paste
4 tablespoons dried green peppercorns
3 tablespoons butter
4 tablespoons finely chopped parsley

Steps:

  • Sprinkle the steaks with salt and pepper.
  • Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
  • Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
  • Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
  • Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 15 grams, Sodium 590 milligrams, Sugar 1 gram, TransFat 0 grams

PEPPERCORN STEAKS



Peppercorn Steaks image

These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon whole black peppercorns, crushed
2 boneless beef top loin steaks (8 ounces each)
2 to 3 tablespoons butter, melted
1 to 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Nutrition Facts :

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS



Pan-Seared Veal Steaks With Green Peppercorns image

Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.

Provided by David Tanis

Categories     dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick
Salt
Zest of 1 lemon, in large curls
4 garlic cloves, thickly sliced
A few thyme sprigs
All-purpose flour
3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
2 tablespoons butter
1 large shallot, finely diced
2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
1 cup rich veal or chicken stock
4 tablespoons crème fraîche
1 tablespoon brandy
2 tablespoons chopped parsley
Crispy shallots for garnish, see recipe (optional)

Steps:

  • Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
  • Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
  • Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
  • Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

STEAK WITH CREAMY PEPPERCORN SAUCE



Steak with Creamy Peppercorn Sauce image

My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 to 3 tablespoons whole black peppercorns, crushed
1-1/2 teaspoons white pepper
4 boneless beef top loin steaks (12 ounces each)
1 teaspoon salt
1/4 cup butter, melted
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup half-and-half cream

Steps:

  • Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

Nutrition Facts :

Tips:

  • Choose high-quality steaks: Look for steaks that are well-marbled with a nice, even color. Avoid steaks that are too thin or too thick, as they will cook unevenly.
  • Season the steaks well: Season the steaks generously with salt and pepper before cooking. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Cook the steaks over high heat: Sear the steaks over high heat for a few minutes per side, or until they are cooked to your desired doneness. Be careful not to overcook the steaks, as they will become tough.
  • Make the green peppercorn sauce while the steaks are cooking: This will allow the flavors of the sauce to meld together. Be sure to use fresh green peppercorns, as they have a more intense flavor than dried peppercorns.
  • Serve the steaks with the green peppercorn sauce: The green peppercorn sauce is a delicious and flavorful complement to the steaks. You can also serve the steaks with other sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

New York strip steaks in green peppercorn sauce is a classic dish that is sure to impress your guests. The steaks are cooked to perfection and the green peppercorn sauce is rich and flavorful. This dish is perfect for a special occasion dinner or a romantic night in.

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