Required plaz
12 oz NY strip steak
1 small 2 0Z. can of green peppercorns ( blended in a blender to a smooth consistency)
1/2 cup demi glaze (liquid form please)
2 tsp shallots
1/2 tsp Dijon mustard
2 shots brandy
3/4 to 1 cup heavy cream
1 a or b size gpod Idaho potato
1 cup canola oil for oil blanching and frying
Bring one half to one qt of salted water to a boil. add potato whole a blanch at ten minutes. Remove and allow to cool. An hour later cut into french fry strips. You control the size. I prefer thinner longer chips.
Bring oil to 275 degree in pot or small fryer and add your chips. Cook(blanch) until before browning starts. Remove from hot oil and place in a single layer on to a tray. Set aside and allow to cool.
To prepare the steak season both sides with kosher salt and pepper. Spread on one side of the steak green peppercorn puree. Heat a saute pan to high heat. Add 1/2 tbsp blended oil (or canola oil) and add steak into supper hot pan puree side down. Cook to one minute and turn down heat to high. Cook so a carmelization of the meat to a deep brown. Turn and do the same to the other side. We are looking to brown and caramelize the steak. Then place the steak on a rack in a pre-heated oven at 400 degrees. Do not discard the pan. At seven minutes a twelve once steak will be rare. While resting outside of the oven the temperature of the steak will rise over(eight Minutes) Rare, medium rare or medium are the usual requested temperatures. A meat thermometer is recommended A temp of 123 starts medium rare. While the steak cooks in your oven take the saute pan with the juices and sucs and place on medium heat. Add a small amount of oil if little or no fat (render is present). No more than a teaspoon. Add shallots and cook for thirty seconds. Add brandy and flambe. Once de-glazed (no more flames) add demi-glaze and cook for a minute or two. A thick rich dark liquid is desired. Add cream and cook at high heat rapidly bringing the sauce to a boil. Reduce to desired consistency and add (thoroughly swirl in) Dijon mustard. Finish with parsley or chive. Set the pan aside; the sauce is done.
Bring blanching oil to 365 degrees. Add blanched chips can cook until browned. A couple of minutes.remove from oil and place on a paper towel. Season with salt and arrange on a plate.
Remove meat from oven and allow to rest several minutes. then place on a plate and pour sauces generously over the meat. It should be a pale brown silky sauce.
procutlery.net
12 oz NY strip steak
1 small 2 0Z. can of green peppercorns ( blended in a blender to a smooth consistency)
1/2 cup demi glaze (liquid form please)
2 tsp shallots
1/2 tsp Dijon mustard
2 shots brandy
3/4 to 1 cup heavy cream
1 a or b size gpod Idaho potato
1 cup canola oil for oil blanching and frying
Bring one half to one qt of salted water to a boil. add potato whole a blanch at ten minutes. Remove and allow to cool. An hour later cut into french fry strips. You control the size. I prefer thinner longer chips.
Bring oil to 275 degree in pot or small fryer and add your chips. Cook(blanch) until before browning starts. Remove from hot oil and place in a single layer on to a tray. Set aside and allow to cool.
To prepare the steak season both sides with kosher salt and pepper. Spread on one side of the steak green peppercorn puree. Heat a saute pan to high heat. Add 1/2 tbsp blended oil (or canola oil) and add steak into supper hot pan puree side down. Cook to one minute and turn down heat to high. Cook so a carmelization of the meat to a deep brown. Turn and do the same to the other side. We are looking to brown and caramelize the steak. Then place the steak on a rack in a pre-heated oven at 400 degrees. Do not discard the pan. At seven minutes a twelve once steak will be rare. While resting outside of the oven the temperature of the steak will rise over(eight Minutes) Rare, medium rare or medium are the usual requested temperatures. A meat thermometer is recommended A temp of 123 starts medium rare. While the steak cooks in your oven take the saute pan with the juices and sucs and place on medium heat. Add a small amount of oil if little or no fat (render is present). No more than a teaspoon. Add shallots and cook for thirty seconds. Add brandy and flambe. Once de-glazed (no more flames) add demi-glaze and cook for a minute or two. A thick rich dark liquid is desired. Add cream and cook at high heat rapidly bringing the sauce to a boil. Reduce to desired consistency and add (thoroughly swirl in) Dijon mustard. Finish with parsley or chive. Set the pan aside; the sauce is done.
Bring blanching oil to 365 degrees. Add blanched chips can cook until browned. A couple of minutes.remove from oil and place on a paper towel. Season with salt and arrange on a plate.
Remove meat from oven and allow to rest several minutes. then place on a plate and pour sauces generously over the meat. It should be a pale brown silky sauce.
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