"The Ranger" > wrote in message
...
> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?
>
> Many thanks.
>
> The Ranger

Here are a few I've tried and liked, Ranger. My favorite is probably the
Green peppercorn-Bourbon sauce:

STEAK WITH PEPPERCORN SAUCE

Source: E&AEkstrom, rfc, 02DEC98
Recipe from: Bon Appetit

2 tsp. cracked black pepper
2 (9 oz. each; 3/4-inch thick) New York strip steaks
1 tsp. unsalted butter
2 tbs. dry white wine
2 tbs. brandy
1 tsp. minced shallot
2 garlic cloves, minced

1/2 cup whipping cream
1/2 tsp. 4-peppercorn blend, crushed (a blend of black, white, green and
pink peppercorns)
1.5 tsp. sour cream


Rub 1/2 tsp. black pepper on both sides of each steak. Season steaks with
salt. Melt butter in heavy large skillet over high heat. Add steaks and cook
to desired doneness, about 3 minutes per side for medium-rare. Transfer
steaks to plates; tent with foil to keep warm. Add white wine, brandy,
shallot, and garlic to same skillet and bring to boil, scraping up any
browned bits. Boil 1 minute. Add cream and peppercorn blend. Boil until
reduced to sauce consistency, about 5 minutes. Remove from heat and whisk in
sour cream. Spoon sauce over steaks.

NOTES: Used 2 fillet mignons. Made sauce ahead of time in a saucepan. This
turned out really great! We both liked it a lot.

Charlie's Notes: I followed the directions. It is quite good.

STEAK AU POIVRE

Source: unknown

4 New York strip steaks, 10 oz. each
1 tbs. oil
1.5 tbs. cracked black pepper
10 oz. beef broth
1 tsp. cornstarch
1 tsp. water
1 oz. brandy or bourbon

Heat the beef broth in a small saucepan. Mix the water and cornstarch and
whisk into the broth. Simmer for 15 minutes and set aside. Heat the oil in a
heavy skillet over medium-high heat. Place the pepper on a plate and gently
press each steak, on both sides, into the pepper. Add to the pan and cook to
desired temperature. Remove the steaks. Remove the pan from the flame and
carefully add the brandy. Allow to cook-off the flame for 30 seconds. Return
to heat and watch for flame-ups. Add the beef broth sauce and heat for 30
seconds. Serve over the steaks.

Charlie's note: I used a little more brandy than called for.

GREEN PEPPER SAUCE

Source: Richard Kerr, rfc ?

green peppercorns, 1 heaped tsp. per person
brandy, enough to deglaze pan, red wine works too [so does Bourbon]
Dijon mustard, 1 heaping tsp. per person.
sour cream, 1 heaped tbs. per person

Squash the peppercorns with the side of a knife; leave a few unbruised for
effect. Remove steaks to a warm plate and set aside to relax. Deglaze pan
with enough brandy to leave a little in the bottom once it has stopped
bubbling. Add the mustard and peppercorns and stir to pick up all the good
bits from the bottom of the pan. Add the sour cream and stir to combine.
Place over very low heat to warm; don't get it too hot. Place steaks on
serving plates and pour any juices into the pan. Stir in well. Pour over the
steaks.

Charlie's note: This is really good with Bourbon.

CREAMY HORSERADISH PEPPERCORN SAUCE

Recipe by: Sheldon

Cream that's been heated with cracked peppercorns to infuse, strained to
remove pepper, and then add prepared horseradish to taste and reduce at the
simmer until slightly thickened. Serve warm napped on steak. Kept in the
fridge it will thicken enough to dress a rare roast beef sammiche on Russian
black bread to die for. If you like, sprinkle with caviar, and go to heaven.

Charlie's note: This is for roast beef, but I used it on ribeye steaks and
it was super.