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RECIPE: Ribeye Steaks with Whiskey Peppercorn Sauce

Last post May 23, 2009 10:20 AM by GreenChili . 1 replies.


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  • RECIPE: Ribeye Steaks with Whiskey Peppercorn Sauce

    Ribeye Steaks with Whiskey Peppercorn Sauce

    From: Chef Larry

    Ingredients

  • 2 Beef Ribeye steaks, 7 - 8 ozs. each
  • Salt to season
  • Fresh ground black pepper to season
  • 2 tblspn. Cooking oil
  • 2 oz.Butter
  • 1/2 tsp. Shallots, minced
  • 1/3 tsp. Green peppercorns
  • 2 - 3 ozs. Whiskey
  • 1/3 cup Demi-glace or brown sauce (recipe to follow)
  • 2 oz. Cream
  • Squeeze of Fresh lemon juice
  • Salt to season
  • Fresh ground black pepper to season
  • 1/2 tsp. Parsley, minced
  • Method
    Season steaks with salt and pepper. Preheat a sauté pan with oil over medium heat. When oil is hot add steaks to pan. Cook until well browned on both sides and medium rare (approximately 5 - 7 minutes on each side). Remove and reserve, keeping warm.

     

    Drain excess oil from pan and return to heat. Add butter, shallots and green peppercorns. Sauté briefly, do not brown. Remove pan from heat and carefully deglaze pan with whiskey. Return pan to heat and simmer. Reduce liquid by 1/2.

     

    Stir in Demi-glace or brown sauce, bring to a simmer. Add cream and lemon juice. Season with salt and pepper. Add cooked steaks back to simmering sauce. Stir in parsley. Coat steaks with sauce and place on warm serving plates. Top with additional sauce and serve.

     

    Makes 2 Servings

     

    Chef Larry's Brown Sauce
    Ingredients

     

  • 1 tsp. Butter
  • 1/2 tsp. Shallots, minced
  • 2 oz.Smoked ham, finely diced
  • 2 Fresh thyme sprigs
  • 4 oz.Burgundy wine
  • 3 cups Beef stock
  • Salt to taste
  • Fresh ground black pepper to taste

     

    Roux
  • 3 T. Butter
  • 5 T. Flour

     

    Method
    Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes.

     

    Melt 1-teaspoon butter in a saucepan. Add shallots, ham and thyme. Sauté briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2.

     

    Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.

     

    Makes 3 Cups
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  • Re: RECIPE: Ribeye Steaks with Whiskey Peppercorn Sauce
    Sounds lip smackin' good Miss Nancy!
    False