RICHMOND, Va - January is National Meat Month, and Chef Bob Kiebler from Morton’s Steakhouse in Richmond walked us through the steps on creating the restaurant’s signature New York Strip Steak topped with their tasty 5 Peppercorn sauce. Chef Bob also gave us a lesson on the various cuts of meats. For more information you can visit online at www.mortons.com.
For the 5 peppercorn:
Crack 3 tablespoons peppercorn blend. Press pepper into steak completely covering it. Cook to desired temperature.
For the sauce:
Sauté 3 tablespoons minced shallots and 2 tablespoons cracked peppercorns in one T butter
Add 1 oz cognac and reduce
Add 1 cup Demi glacé and simmer
Finish with half cup of heavy cream
