New York Strip with Peppercorn Sauce
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 65 min · gluten-free, keto, low-carb, high-protein
540 cal
48g protein
6g carbs
36g fat
per serving · estimated
Ingredients
- 1 lb new york strip steaks
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 tbsp green peppercorns
- 1 tbsp brandy
- 1 1/2 tbsp butter
- 1 tsp kosher salt
- 1 shallot
Method (tap to check — screen stays awake)
- Season the steaks well and leave them out for 30 minutes to take the chill off.
- Sear in a hot pan 3-4 minutes per side, pulling at 125F internal for medium-rare (135F for medium), then rest on a warm plate.
- Soften the minced shallot in the same pan with the butter.
- Add the brandy and crushed peppercorns, then the broth, and reduce by half.
- Stir in the cream and simmer to a coating sauce.
- Slice the steaks and spoon the sauce over.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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