Dacor Range Cooking Black pepper Crusted New York Strip Steaks, with Bearnaise Sauce, Recipes

Black pepper Crusted New York Strip Steaks

with Bearnaise Sauce

4	New York Strip Steaks, about 1-1 1/2inches thick	Bearnaise Sauce:
1	Tablespoon Kosher salt	2-3 egg yolks
2	Tablespoon multicolored whole peppercorns	1 Tablespoon heavy cream
		1 cup (2 sticks) butter, melted and hot
		1 Tablespoon chopped tarragon
		Cracked black peppercorns, to taste
		Salt, to taste
		1 teaspoon lemon juice

Adjust oven rack to position 4 (counting up from the bottom). Preheat broier to 555°. Trim any fat around the sides of the steaks. Place the salt and peppercorns in a food processor or grinder and blend. Coat both sides of the steaks with the Kosher salt and pepper mixture. Broil for approximately 4-5 minutes per side, depending on desired doneness and thickness of the steaks.

For béarnaise sauce, place egg yolks and cream in the top of a double boiler over low heat.. Whisk until thick and lemony yellow, about 5 minutes. Make sure butter is hot, and slowly drizzle in as you blend. as you add the butter, the sauce should thicken. Season sauce with salt and pepper. Stir in tarragon and lemon juice.

Keep warm until warm service. To serve, drizzle béarnaise sauce over steaks.

Serves 4.

Chicken Breasts Stuffed with

Goat Cheese and Sundried Tomatoes

1 cup fresh goat cheese (about 4 ounces)

2 Tablespoons fresh basil, chopped

2 Tablespoons Italian parsley, chopped

4 oil-packed jarred sundried tomatoes, drained and diced

4 boneless, skinless chicken breasts

2 eggs, beaten

1/2 cup dry breadcrumbs

Salt and pepper, to taste

1/4 cup melted butter

Preheat oven to 400° on Pure Convection™. Cut a slit lengthwise in each chicken breast, leaving about 1/4-inch around each edge. In a medium- sized bowl, combine goat cheese, basil, Italian parsley, and sundried tomatoes. Season mixture with salt and pepper. Fill each chicken breast with about 1/4 cup of cheese mixture. Dip both sides of chicken breasts in egg, then dredge in breadcrumbs. Place on rimmed baking sheet. Drizzle with each stuffed breast with melted butter. Bake until cooked through, about 25-30 minutes.

Serves 4.

RECIPES

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