Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If making steaks and sauce at the same time, remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. | 2. In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften. | 3. Add the Cognac, raise the heat to medium and cook until the Cognac evaporates almost completely. | 4. Add ¾ cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt. | 5. Set aside to cool When cool, cover and refrigerate for up to 3 days. | 6. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill. | 7. Season the steaks lightly on both sides with the seasoned salt. If using a CHARCOAL GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 10 to 12 minutes for medium-rare, or until the desired degree of doneness. If using a GAS GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 11 to 13 minutes for medium-rarely or until the desired degree of doneness. If using the BROILER, broil 4 inches from the heat source for 12 minutes. Turn, using tongs, and broil the other side for 11 to 12 minutes for medium-rare, or until the desired degree of doneness. | 8. Meanwhile, heat the peppercorn sauce if it’s not already warm. | 9. To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new york strip steak	3			-	-	-	-
vegetable oil cooking spray				-	-	-	-
seasoning salt				-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
shallot	1 1/2	1/2	chopped	172.8	40.32	6.0	0.24
peppercorn red black	2	tablespoons	cracked green mixed	-	-	-	-
cognac	1/2	cup		-	-	-	-
veal demi glace	3	tablespoons	undiluted	-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.