Delmonico With Three Peppercorn Sauce
Recipe by: BBQGuide
2 - 12 oz. rib eye steaks
1 tbsp. butter, clarified
1/2 cup cognac
1/2 cup dry white wine
2 cups heavy cream
1 cup veal demiglace
1 tbsp. each: green, pink, cracked black peppercorns
1 tbsp. unsalted butter salt & freshly ground black pepper
Season steaks with salt and pepper.
Heat clarified butter in a skillet over high heat. When hot, add the
steaks. Cook at high heat until medium rare, about 8 minutes. Remove
steaks from pan and keep warm.
Pour any fat from pan and deglaze with white wine and cognac. Reduce
by two thirds and add heavy cream. Bring to a boil. Add demiglace and
reduce by half.
Stir in peppercorns, and whisk in butter. Pour over steaks and serve.
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