New York Strip Steaks with Peppercorn Sauce

This classic peppercorn sauce, traditionally made with green peppercorns, pairs well with grilled Beef Strip Steaks or your favorite cut of beef. Serve with your favorite veggies to complete the meal.

INGREDIENTS:

• 2 Beef New York Strip Steaks
• 1 tablespoon salt
• 1 tablespoon black pepper, divided
• 1/4 cup butter, cubed
• 1/4 cup thinly sliced shallots
• 2 tablespoons brandy
• 1/2 cup dry red wine
• 1/2 cup demi-glace or beef broth
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon whole green peppercorns or peppercorn mix
• 1/2 cup heavy cream

COOKING:

1. Season steaks with salt and half of pepper, press evenly onto beef steaks.
   
   Cook's Tip: Preheat the grill to medium-high heat. If using charcoal, be sure the coals are evenly spread.  
    
2. Place steaks on grid over medium, ash-covered coals or over medium heat. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
    
3. To prepare peppercorn sauce, add half of butter to small sauce pan and heat over medium heat until hot. Add shallots; cook and stir until tender, 1 to 2 minutes. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add wine; cook until liquid is reduced by half.
    
4. Add demi-glace, mustard, Worcestershire, whole peppercorns, black pepper and heavy cream.  Cook for 1 to 2 minutes or until sauce thickens, stirring occasionally. Finish by swirling in remaining 2 tablespoons butter. Season with salt to taste and remaining black pepper.
   
   Courtesy of beefitswhatsfordinner. — Visit beefitswhatsfordinner for safe handling tips, and nutrition information.