steak au poivre with port reduction an horseradish aioli

Serves 4

megan

ingredients

Steak

4 New York striploin steaks (each 1 inch/2.5 cm thick and 6 oz/175 g)
Kosher salt, to taste
Grapeseed oil
1/4 cup (50 mL) fresh green pepper corns, packed in brine (or roughly cracked dry black peppercorns)
1/2 cup (125 mL) red wine (Cabernet or Pinot Noir)
1/2 cup (125 mL) port
2 tbsp (25 mL) cold butter, cubed

Horseradish aioli

1 cup (250 mL) good mayonnaise
1 clove garlic, minced
1 to 2 inches (2.5 to 5 cm) peeled horseradish, finely grated
1 to 2 tbsp (15 to 25 mL) fresh lime juice
Salt and pepper, to taste

directions

Steak

1
Preheat oven to 500°F (260°C). Sprinkle streaks with salt on both sides. Heat a heavy oven-proof skillet (cast iron is best; use two pans if necessary to avoid crowding meat)over high heat. When hot, add enough oil to just coat the pan. Ass steaks and sear until browned, about 2 minutes per side.
2
Transfer steaks in skillet to oven and roast for 5 minutes or until medium-rare (135°F/58°C on a meat thermometer). Transfer steaks to a warm plate and tent with foil to keep warm.
3
Heat the skillet over medium-high heat. Fry peppercorns until fragrant (about 2 minutes). Add wine and port and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup (50 mL) (about 7 minutes). Remove from heat and whisk in butter one piece at a time until completely melted. Taste and adjust seasoning.
4
Drizzle sauce over the steaks and serve immediately with more sauce on the side.

Horseradish aioli

Mix all ingredients together in a bowl. Adjust seasoning to taste.

notes

Fresh green peppercorns, which are picked young and under-ripe and packed in brine, bring a more subtle flavouring to a dish than dried peppercorns. They are found in small cans and should be refrigerated after opening. They'll keep about 1 week.

Source: Dish Entertains by Trish Magwood