Recipe from the Chef: Steak Au Poivre

As barbecue season begins enjoy this delicious rendition of the classic New York steak.

Ingredients:

2 dry aged prime New York steaks
2 tbsp cracked black pepper
1 tbsp white truffle salt 
One-half bottle 2007 Ponte Petite Syrah
2 tbsp chopped shallots
One-half tbsp chopped garlic
One-half can green peppercorns
1 cup sliced Crimini mushrooms
2 cups heavy whipping cream
1 tbsp chopped Italian flat leaf parsley
2 tbsp whole butter softened
Salt and pepper to taste

Preparation:

Preheat oven to 500 degrees. Season the steaks generously with freshly cracked black pepper and truffle salt. Grill steaks covered for 5 minutes on each side. Remove the steaks from the grill and allow to rest. To make the sauce, start by reducing half a bottle of Petite Syrah in a large saucepan over medium heat. Add shallots and garlic. Rinse and drain the green peppercorns with cool water. Once the peppercorns have been drained, add them into the boiling wine and allow to reduce by three quarters, leaving an aromatic wine syrup. Add the whipping cream and allow it to reduce by half again. Add Crimini mushrooms and cook for 4 more minutes and remove from heat. Place your grilled steaks on a baking dish and bake in the oven for 4 minutes while turning your sauce back up to very high heat. Add chopped parsley and softened butter to the sauce and whisk until the sauce has a luscious sheen to it. Remove your steaks from the oven and plate. Spoon mushroom sauce over piping hot steaks and serve with a bottle of 2007 Ponte Petite Syrah.