Steak Au Poivre

Show:  4/17/09

2 12oz boneless NY strip steak

2 tblsp whole black peppercorn

1 tblsp olive oil

¼ cup dry sherry wine

1 tblsp dijon mustard

3 tblsp green onions minced

2 tbslp sour cream

1 tsp prepared horseradish

¼ cup heavy cream

In a qt. sized Ziploc bag add the peppercorns and pound with a mallet or rolling pin, to crack them to a coarse meal.  Coat both sides of the steak with the pepper.  Add the oil to a 14 inch sauté pan and heat on medium-high heat.  Add the steaks and cook on both sides 4-5 minutes for rare.  Remove steaks to a serving plate add the sherry to the pan and flambé to cook off the alcohol. Add the remaining ingredients and bring to a boil.  Turn off heat.  Stir sauce and then spoon over steaks and serve.