Name: Szechuan Steak au Poivre with Port-Ginger Sauce
Yield: Serves 2
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

Recipe information

Yield
Serves 2

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

Preparation

Step 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.)
Step 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.

TagsPort Alcohol Beverages Sichuan Peppercorn Herbs & Spices Beef Tenderloin Beef Meat Steak Ginger Main Dinner Gluten Free Nut Free Quick Easy 30 Minutes or Less Food Processor Bon Appétit

Recipe notes

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