Total Time
Prep 20 mins
Cook 20 mins

Fancy steak for dinner!

Ingredients Nutrition


  1. Sprinkle the salt on both sides of the steak, then cover one side with a tablespoon of the pepper.
  2. Pour canola oil and butter into a pan and over a high flame.
  3. Place the steak pepper-side down and cook for 3 to 4 minutes. Turn it over and cook for an additional 6 minutes.
  4. 4. Place in the oven at 350 F for another 12 minutes for medium rare. Serve with french fries, watercress, and sauce.
  5. SAUCE:.
  6. Finely dice the shallot and add to a saucepan with the black pepper and brandy.
  7. Heat the brandy mixture of medium heat for around 5 minutes until it's reduced to a syrupy consistency.
  8. Add the veal stock and heavy cream and cook for around 14 minutes until it becomes a creamy sauce. Add salt to taste and pour over the steak.


Most Helpful

I had this for dinner last night. I followed the recipe exactly. I didn't have any problems at all, and the steak was BETTER than a restaurant steak. Thanks Melibug! =D

GLAMchef January 28, 2008

I believe our equivalent to New York strip is sirloin and 12 oz is about 340g and I had 4 sirloins which each weighed about 200g so we doubled the recipe and due to an allergy issue I had to sub spring onion (scallion) for the shallot which possibly made a difference to the brandy becoming a glaze as all it appeared to be doing is rapidly evaporating so we stopped when the 1/2 cup got down to less than a 1/4 of a cup and continued but had to transfer the sauce into the frypan we cooked the steaks as it was going to take for ever to reduce but it didn't seem to get thick but the sauce was absolutely delicious on the steaks. As our steaks were smaller we put them in a lower oven temperature (mine and the DS going in a little later so we had medium rare and the DH had well done.) I would certainly give it another go but not double the sauce content and do the sauce in the same frypan that the steaks were cooked in. Thank you MeliBug for your recipe. Made for Please Review My Recipe.

I'mPat January 23, 2008

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