Franciscan Estates Magnificat

A blend of four Bordeaux grapes. Cabernet, Merlot, Cabernet Franc and Malbec

New york Steaks in green peppercorn sauce

seves 4

1 1/2 tbsp. Olive oil

4 New York Steaks 1 inch thick

1 tbsp green peppercorns

2 tbsp heavy cream

1 tbsp butter

3/4 lb. mushrooms cleaned and thickly sliced

2 medium shallots, chopped

1 tbsp chopped parsley

1/4 cup Cognac

1 cup heavy cream

salt & pepper to taste

         Cook steaks in two batches. Heat 1/2 of the oil in a large skillet. When hot add meat and cook 3 to 4 minutes over high heat. Turn over, season well and continue cooking 3 to 4 minutes. remove from pan and keep hot in a 150 degree oven. Place peppercorns in small bowl and add 2 tbsp cream, mash together and set aside. Add butter to pan and heat. Cook mushrooms, shallots and parsley 3 minutes. Season. Add cognac and cook 3 minutes over high heat. Add cup of cream and peppercorn mixture; cook 4 to 5 minutes over high heat. Pour over steaks and serve.