New York Pepper Steak with Tarragon Cream - KOTA Territory News

New York Pepper Steak with Tarragon Cream


4 (1 inch) New York strip steaks

Fresh cracked black pepper

1 tablespoon olive oil

3 large bell peppers julienne (1 each red, yellow, green) approximately 1 pound

1 small yellow onion julienne

Tarragon Cream

4 oz. heavy whipping cream

4 oz. sour cream

3 tablespoons fresh minced tarragon

2 oz. red wine vinegar

2 oz. beef stock

3 tablespoons minced shallots

¾ teaspoon ground cayenne red pepper

Salt to taste

Combine cream 24 hours before you start steaks. Preheat grill to medium heat. Crack pepper generously on both sides of steaks. Cook to the temperature you like 7-10 minutes per side for medium rare.

Start heavy bottom pan over medium high heat . Add oil , peppers, onion, and ¼ teaspoon fresh  cracked black pepper cook till blonde. Set aside, keep warm.

In a small heavy pan over high heat combine vinegar, stock, tarragon, shallots, cayenne pepper: reduce to a paste.  Fold this into your cream, salt to taste.

Place steaks on warm serving plates, top with peppers, then a spoonful of tarragon cream. Serve remaining sauce on the side. Serving suggestions- rice pilaf.

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