New York Steak with Wasabe Cream Sauce
- 9 tablespoons multi-colored peppercorns
- 1/3 cup port wine
- 3/4 cup red wine
- 4 (12oz) Lindauer Farms New York steaks
- Kosher Salt
- 2 tablespoons safflower oil
- 1 tablespoon balsamic vinegar
- 3/4 cup heavy cream
- 1/3 cup beef broth
- 3 tablespoons unsalted butter, cut into small pieces
- 3 teaspoons prepared wasabi paste
The 8-12 hours before serving, put 3 tablespoons of the multi-colored peppercorns in a small cup. Add the port wine and refrigerate until you begin preparing the steaks. Before cooking the steaks, drain off any remaining port wine and set aside.
In a plastic bag, crush the remaining six tablespoons of peppercorns.
Coat the steaks with the safflower oil and rub on the crushed peppercorns and liberally apply kosher salt to taste. Grill or broil the steak using the Lindauer Farms grilling or broiling instrutions. Cover steaks on a platter with tin foil and let rest while preparing the sauce.
To prepare the sauce, add the red wine and balsamic vinegar to a medium sauce pan, on medium high heat boil the mixture until it is reduced by about a half. Stir in the cream and broth and while boiling continue stirring until the mixture will coat the back of a spoon.
Slowly whisk small pieces of the butter into the sauce. Once butter is dissolved, stir in the wasabi paste until it is completely integrated into the sauce. Stir in the soaked peppercorns and remaining port wine and the steak juices that have accumulated on the platter from the covered steaks.
Serve steaks on a bed of the prepared sauce.
In Fathers Day honor of: Jeff Lindauer, Don Lindauer, Dick Lindauer and Poppee Foster
Last Modified: 2009-06-12 10:09:37