Steak in Peppered Cream Sauce

contributed by Kelley Hutchinson

– 3/4″ NY strip steak pan seared with salt 4min per side on medium heat,
– pull the meat off to sit,
– add 1.5 Tablespoons of rehydrated green peppercorns, 2 Tablespoons of water, 2 Tablespoons of A1 sauce and 1 cup heavy cream and 1/2 tsp black pepper to the pan to deglaze it & bring to boil,
– reduce heat & simmer for 4 mins while sauce thickens
– add the meat back into the pan and continue cooking for 5min (or until desired doneness)


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