Steak Pepe Verde is on relatively few menus these days, but it is far from being a forgotten classic Italian entree. Fresh green peppercorns packed in brine release an interesting flavor when cooked with grappa or brandy.
Recipe: Trim the excess fat and gristle off of a New York Strip Steak.
Season the steak with sea salt only.
Heat a saute pan over medium high heat.
Add a small splash of olive oil.
Place the steak in the pan.
Pan sear the steak on both sides, till it is almost cooked to the preferred doneness.
Remove the steak from the pan and set it aside.
Add a minced garlic clove and a few pinches of minced shallot to the hot pan.
Saute till the shallots turn a clear color.
Deglaze the pan with a generous splash of grappa, cognac or brandy.
Add a small splash of dry red wine.
Add about 3/4 cup of standard brown sauce. (Brown Sauce = rich beef stock that was tightened with blonde roux to form a dark brown thin gavy.)
Strain the thin sauce through a fine sieve into a small bowl.
Return the sauce to the pan.
Add about a tablespoon of green peppercorns that are packed in brine.
Return the steak to the sauce in the pan.
Reduce the sauce to a thin sauce consistency while reheating the steak.
The sauce is ready when it coats the back of a spoon.
Set the steak on a plate and spoon the pepe verde sauce over the steak.
Serve with buttered boiled Purple Peruvian Potatoes and a sauteed vegetable medley of your choice.
Pepe Verde is a simple sauce recipe that tastes very refined! The green peppercorn flavor goes well with the brandied brown sauce. This Italian style of peppercorn sauce is much less peppery flavored than the French Au Poivre or Poivrade recipes that are made with black pepper. Green peppercorns packed in brine are soft textured. This is a yummy, elegant, Italian style steak! ... Ciao Baby! Shawna
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