Peppered Strip Steak with Norton Demiglace

A thick and rich Norton sauce imparts mouth-watering flavor to these pepper-encrusted steaks. Add a side salad and potato, then serve with Stone Hill Winery’s award-winning Norton wine for a delicious dinner!

Norton Demiglace:
1/2 gallon good-quality beef stock
3/4 cup Stone Hill Winery’s Norton wine

In heavy saucepan, bring beef stock to a rolling boil. Add Norton wine, and reduce heat to keep at a low boil. Allow to reduce by 3/4 of the original quantity, until slightly thickened with a glossy sheen. (Allow 2-3 hours for reducing time.)

Peppered Strip Steak:
4 strip steaks, cut 3/4” – 1” thick
2 tablespoons cracked black peppercorns
1 shallot, minced
3 tablespoons olive oil
2 tablespoons brandy
3/4 cup Norton demiglace

Press cracked black peppercorns, according to your taste, on each side of the steaks.

In heavy-bottomed skillet, heat olive oil on medium-high heat. Carefully place steaks in hot oil, searing the steaks approximately 4 minutes per side for medium-rare doneness. (If the steaks are to be cooked to medium or more, lower heat for longer cooking time, after initially searing both sides of steaks.)

Remove pan from heat and tilt to drain off excess oil. Return pan of steaks to burner and add shallots and brandy, shaking pan in order to cook shallots and coat steaks with brandy. (Be cautious when using a gas burner, as brandy will ignite during the deglazing process.)

Add Norton demiglace and bring to a boil, adding a sprinkling of salt to finish.

Remove steaks from pan and spoon sauce over steaks. Serves 4.

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