szechuan-steak-au-poivre-with-port-ginger-sauce-2107.json

{
    "directions": [
        "Finely chop all peppercorns in processor. Rub pepper mixture over both sides of each steak. (Can be prepared 4 hours ahead. Cover and refrigerate.)",
        "Heat oil in heavy medium skillet over high heat. Season steaks with salt. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add Port, shallots and ginger to same skillet; boil until liquid is reduced to thin syrup, stirring frequently, about 5 minutes. Strain sauce into bowl, pressing on solids and spoon. Return sauce to same skillet; boil until thick syrup forms, about 2 minutes. Whisk in butter; season with salt. Spoon sauce around steaks."
    ],
    "ingredients": [
        "1 1/2 tablespoons Szechuan peppercorns",
        "2 teaspoons drained green peppercorns in brine",
        "2 6-ounce beef tenderloin steaks",
        "1 teaspoon vegetable oil",
        "1 cup ruby Port",
        "1/4 cup minced shallots",
        "1 1/2 tablespoons finely chopped fresh ginger",
        "1 1/2 tablespoons butter"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Ginger",
        "Dinner",
        "Beef Tenderloin",
        "Port",
        "Pan-Fry"
    ],
    "title": "Szechuan Steak au Poivre with Port-Ginger Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/szechuan-steak-au-poivre-with-port-ginger-sauce-2107"
}