Ingredients You'll Need
- 4 Free Range New York Steaks
- 2 tbsp. canola oil
- 3 tbsp. black peppercorns
- 1/4 cup shallots, finely chopped
- 1 cup beef broth
- 1/4 cup heavy cream
- 1/4 cup parsley, finely chopped
- Salt, to taste
Directions
- Generously salt steak on both sides and allow them to come to room temperature
- Heat oil in a large pan over high heat
- When the oil begins to smoke remove pan from heat
- Pat steaks dry with paper towel and place in hot pan
- Return pan to the heat and turn head to medium-high
- Sear without moving the steaks for 5 minutes, flip and turn the heat down to medium
- When steaks are cooked at desired doneness, remove from pan and sprinkle with crushed peppercorns, and tent to rest
- Add shallots to the pan and saute for 2 minutes
- Add beef stock and turn heat to high
- Broil the sauce until there is a thicker consistency
- Pour in heavy cream and resume boil
- Boil down until desired thickness is achieved
- Turn off the heat and add parsley
- Pour sauce over steaks
