New York Steak With Peppers And Port Wine

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Wolfgang Puck


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1/4 cup peppercorn mix (black, green pink)

6 entrec´┐Żtes, 8 ounces each


2 tablespoons mild flavored oil, such as almond or safflower

1 cup port or dry sherry

1 cup heavy cream

1/2 cup beef stock or beef broth

3 tablespoons unsalted butter, cut into small pieces

1/4 cup mixed peppercorns, soaked overnight in port, for garnish

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