- 1 tablespoon unsalted butter
- 2 medium shallots, minced
- ½ cup dry red wine
- ½ cup port wine
- 1 cup Veal Stock (page 395) or beef stock
- 2 tablespoons whipping cream
- ¼ teaspoon salt
- 1 teaspoon cracked black pepper
- 4 New York steaks, about ¾ inch thick
- Salt and pepper to taste
- 2 tablespoons black olivada
- Watercress or parsley sprigs
- For the sauce, melt the butter in a heavy medium saucepan over medium heat, add the shallots, and sauté until soft, about 3 to 5 minutes. Add the red wine and port, turn up the heat to high, and reduce by ½ to a syrupy glaze. Add the stock and reduce by a quarter or until the sauce barely coats the back of the spoon. Add the cream and reduce for another few minutes, until it coats a spoon. Add salt and cracked pepper and taste for seasoning. Reserve the sauce.
- Prepare a grill for medium-high-heat grilling or preheat the broiler. Grill or broil the steak about 3 inches from the heat for about 4 to 5 minutes on each side or until browned but still rare. Place the steaks on a carving platter, season lightly with salt and pepper, and spread the top of each steak with a thin coat of the olive paste. Cut the steaks into ½-inch-thick slices. Spoon some sauce onto a serving plate and place the steak slices, slightly overlapping, on top. Garnish with watercress or parsley and serve immediately.
The sauce can be prepared up to 4 hours ahead and refrigerated. Reheat gently over low heat.
Serves 4 people