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| 4 | New York cut strip steaks -; (8 oz ea), trimmed |
| | Of all |
| | Visible fat |
| 4 Esslöffel | Cracked black peppercorns; (more if desired) |
| | salt |
| 1 Esslöffel | Pure olive oil |
| 1/4 Tasse | Good Kentucky bourbon |
| 1/2 Tasse | red wine |
| 1/2 Tasse | Brown broth |
| 1 Esslöffel | butter unsalted |
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Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium-rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce by half. Add the Beef and Veal Stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks. This recipe yields 4 servings.
Recipe
from "The '21' Cookbook" by Michael Lomonaco, from Bantam Doubleday
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - joecomiskey@netzero. Net
Per serving: 47 Calories (kcal); 3g Total Fat; (91% calories from fat); trace Protein; 1g Carbohydrate; 8mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
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