Szechuan Steak au Poivre with Port-Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 1/2 tablespoons szechuan peppercorns |
2 teaspoons drained green peppercorns in brine |
2 6-ounce beef tenderloin steaks |
1 teaspoon vegetable oil |
1 cup ruby port |
1/4 cup minced shallots |
1 1/2 tablespoons finely chopped fresh ginger |
1 1/2 tablespoons butter |
Directions:
1. Finely chop all peppercorns in processor. Rub pepper mixture over both sides of each steak. (Can be prepared 4 hours ahead. Cover and refrigerate.)
2. Heat oil in heavy medium skillet over high heat. Season steaks with salt. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add Port, shallots and ginger to same skillet; boil until liquid is reduced to thin syrup, stirring frequently, about 5 minutes. Strain sauce into bowl, pressing on solids and spoon. Return sauce to same skillet; boil until thick syrup forms, about 2 minutes. Whisk in butter; season with salt. Spoon sauce around steaks.
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