Friday, June 27, 2008

Beer-Marinated Steaks With Peppercorn Sauce

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Beer-Marinated Steaks With Peppercorn Sauce
Categories: main dish, beef
Yield: 6 servings

6 top loin (New York strip)
-steaks; (12 oz ea)
1 bottle dark beer - (12 oz)
1/2 c dark brown sugar - (packed)
5 tb fresh lime juice
3 tb minced red onion
6 garlic cloves; chopped
2 tb Worcestershire sauce
2 tb whole grain mustard
2 tb olive oil
1 tb minced peeled fresh ginger
1/2 ts hot pepper sauce
1/2 c white wine
1 shallot; finely chopped
2 tb coarsely-crushed
-four-peppercorn mi; see * N
3 1/4 c chicken stock
= (or canned low-salt
-chicken broth
1 3/4 c beef stock or canned beef
-broth
1/2 c whipping cream

* Note: A blend of black, white, pink and green peppercorns found in the
spice section of many supermarkets.

Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime
juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot
pepper sauce in large bowl to blend. Pour marinade over steaks in baking
dish. Cover tightly with plastic wrap and refrigerate overnight.

Bring white wine, chopped shallot and crushed peppercorns to boil in heavy
medium saucepan; simmer until mixture is reduced by half, about 5 minutes.
Add chicken stock and beef stock and boil until reduced to 2 cups, about
25 minutes. Add whipping cream and cook until sauce coats spoon, about 6
minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at
room temperature.)

Prepare barbecue (medium-high heat). Remove steaks from marinade and grill
to desired doneness, about 4 minutes per side for medium-rare. Transfer
steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle
sauce over steaks.

This recipe yields 6 servings.

Comments: "While visiting friends on Cape Cod, I had dinner at the Aqua
Grille in Sandwich," says Corolyn Hampton of Saratoga Springs, New York.
"The beer-marinated steak, served with a peppercorn sauce and mashed
potatoes, was the centerpiece of a fabulous meal."

Source:
"Bon Appétit, June 2000"
S(Formatted for MC6):
"03-29-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 12g Fat (81.1%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 27mg
Cholesterol; 1232mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from the R.S.V.P. column - Aqua Grille, Sandwich, MA

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

MMMMM
Post a Comment