SZECHUAN STEAK AU POIVRE WITH PORT-GINGER SAUCE

 SZECHUAN STEAK AU POIVRE WITH PORT-GINGER SAUCE


2 servings


1 1/2 tablespoons Szechuan peppercorns

2 teaspoons drained green peppercorns in brine

2 6-ounce beef tenderloin steaks

1 teaspoon vegetable oil

1 cup ruby Port

1/4 cup minced shallots

1 1/2 tablespoons finely chopped fresh ginger

1 1/2 tablespoons butter


Finely chop all peppercorns in processor. Rub pepper mixture over 

both sides of each steak. (Can be prepared 4 hours ahead. Cover and 

refrigerate.)


Heat oil in heavy medium skillet over high heat. Season steaks with 

salt. Add to skillet and cook to desired doneness, about 2 minutes 

per side for medium-rare. Transfer steaks to plate; tent with foil. 

Add Port, shallots and ginger to same skillet; boil until liquid is 

reduced to thin syrup, stirring frequently, about 5 minutes. Strain 

sauce into bowl, pressing on solids with spoon. Return sauce to 

same skillet; boil until thick syrup forms, about 2 minutes. Whisk in 

butter; season with salt. Spoon sauce around steaks.

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