New York Strip au Poivre Pepper Steak

Steak and potatoes comes in many forms, so the next time you get ready to fire up the grill and prepare your steak the same old way, think again. 

Steak au Poivre is an elegant way to prepare a steak for your next dinner.  But don't let the name fool you, it's easy enough for most chefs to prepare. 

Executive Chef Tom Harvey, Eddie V's Prime Seafood, shares his recipe for this delicious dish.

NEW YORK STRIP AU POIVRE PEPPER STEAK
WITH BRANDY-PEPPERCORN SAUCE

Executive Chef: Tom Harvey

INGREDIENTS:
4-6 NY Strip Steaks
2 cups of shallots, chopped
2 cups of mushroom trimmings
1 cup of garlic chopped
1 cup of brandy
3 quarts of cream
2 quarts of beef jus
Kosher Salt to taste

PREPARATION:
1.    Cook steaks to desired doneness
2.    Sauté shallots, mushrooms and garlic until light brown
3.    Add brandy, beef jus and cream
4.    Bring to a boil and then lower to a simmer
5.    Simmer for 10 minutes
6.    Strain through a chinois
7.    Season with kosher salt and 4 oz of brandy
8.    Chill well

Eddie V's Restaurant at Scottsdale Quarter
15323 North Scottsdale Rd
Scottsdale, Arizona 85254
480-730-4800
www.eddiev.com