New York Steak With Madagascar Pepper And Port Wine Recipes

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PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Make and share this Pepper Steak With Port-Wine Mushroom Sauce recipe from Food.com.

Provided by bmcnichol

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Pepper Steak With Port-Wine Mushroom Sauce image

Steps:

  • To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
  • Combine wine, shallots, and vinegar in a medium skillet.
  • Bring to a boil and cook until thick.
  • Reduce heat to medium.
  • Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
  • Add mushroom mixture and cook 3 minutes, stirring constantly.
  • Stir in mustard.
  • Keep sauce warm.
  • Sprinkle steaks with peppercorns and salt.
  • Heat a nonstick skillet over medium-high heat.
  • Add steaks and cook 3 minutes on each side or until desired degree of doneness.
  • Serve Port-Wine Mushroom Sauce over steaks.

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port wine or 1/3 cup other sweet red wine
1/4 cup minced shallot
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard
4 (4 ounce) beef tenderloin steaks (about 1 inch thick)
1 tablespoon black peppercorns, crushed
1/2 teaspoon kosher salt

NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8



New York Strip Steak with Red Wine Mushroom Sauce image

Steps:

  • Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
  • Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
  • Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
  • Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

2 tablespoons olive oil
2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
1 shallot, finely chopped
2 teaspoons chopped fresh thyme leaves
1 cup dry red wine
3 tablespoons butter

PAN-SEARED STEAK WITH RED WINE SAUCE

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11



Pan-Seared Steak With Red Wine Sauce image

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

NEW YORK STRIP STEAKS WITH RED-WINE SAUCE

New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 7



New York Strip Steaks with Red-Wine Sauce image

Steps:

  • Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
  • Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.

3 tablespoons vegetable oil
4 New York strip steaks (10 to 11 ounces each; about 1 inch thick), fat trimmed, patted dry
Coarse salt and freshly ground pepper
3/4 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon
1/2 cup beef stock
3 tablespoons cold butter, cut into pieces
1 tablespoon plus 1 teaspoon Dijon mustard

NEW YORK STRIP STEAKS WITH A SMOKEY BACON PORT SAUCE

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11



New York Strip Steaks with a Smokey Bacon Port Sauce image

Steps:

  • Oil and preheat the grill.
  • Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.
  • Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes.
  • Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.

6 New York strip steaks
Kosher salt
Black pepper
Smokey Bacon Port Sauce, recipe follows
2 pounds smoked bacon, finely diced
1 1/2 liters Port wine
1 cup finely diced shallots
6 ounces green peppercorns
1/4 cup cornstarch
2 cups water
Salt

NEW YORK STEAK WITH GREEN PEPPERCORNS AND PORT WINE

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10



New York Steak with Green Peppercorns and Port Wine image

Steps:

  • With the back of a heavy saucepan, crush the white and black peppercorns. Remove most of fat from the steaks. Season with salt and crushed peppercorns.
  • Heat a large heavy saucepan. Pour in oil, and over high heat, cook the steaks 4 minutes on each side for medium rare. Transfer meat to a warm platter and reserve.
  • Carefully discard grease in pan and deglaze with Port. Simmer until reduced by half. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
  • Place 1 steak on each warmed serving plate. Spoon sauce over steaks and sprinkle green peppercorns equally over each portion.

2 tablespoons whole white peppercorns
2 tablespoons whole black peppercorns
6 New York strip steaks, about 10 ounces each
Kosher salt
2 tablespoons almond or safflower oil
1 cup Port or dry sherry
1 cup heavy cream
1/2 cup brown veal stock
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons green Madagascar peppercorns

PEPPER STEAK

Provided by Joyce Howe

Categories     dinner, one pot, main course

Time 1h5m

Yield 5 servings

Number Of Ingredients 11



Pepper Steak image

Steps:

  • Rinse flank steak and pat dry. Trim fat (if any) off steak. Cut into 3 pieces lengthwise. Slice across grain into 1/4- to 1/2-inch pieces.
  • Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil. Set aside 1 hour.
  • Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic finely. Drain beans and add garlic. Chop beans and garlic together more finely. Set aside.
  • Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot. Shake wok so oil coats entire surface.
  • Add 1 tablespoon salt to oil. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink. Remove meat to plate.
  • Add 1 tablespoon oil to wok. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
  • Increase flame to high. Add peppers and stir-fry green peppers 1 minute. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
  • Add tomatoes and mix with peppers. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft. Add salt to taste.
  • Uncover, return steak to wok and mix thoroughly. Stir-fry over high flame 1 to 2 minutes. Serve.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 26 grams, Carbohydrate 22 grams, Fat 40 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1237 milligrams, Sugar 11 grams

2 pounds lean flank steak
4 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons sugar
9 tablespoons peanut oil, approximately
3 tablespoons fermented black beans
2 cups water
3 garlic cloves, peeled
Salt
3 large green peppers, cored and seeded, cut into eighths
4 medium-size firm red tomatoes, quartered

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