American Wagyu Manhattan with Rye
Category
Steak
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Super
marbly and buttery the Snake River Farms Manhattan is full of rich flavor and
holds up on its own. If you want to get a little fancy, our cooks at Petite 4
like to sear this New York filet with a peppercorn crust and make a quick rich
pan sauce while the steak is finishing in the oven. We use Bulleit Rye, but any
good rye whiskey works.
Sarah Kelly
Ingredients
- American Wagyu Gold® Manhattan Filet
- Peppercorn crust
- 4 tablespoons mixed peppercorns, coarse ground
- Kosher salt
- 3 tablespoons SRF beef tallow (Or substitute canola oil)
- 2 knobs butter
- 3 thyme sprigs
- 3 cloves garlic, crushed
- 3 tablespoons rye whiskey
- 2 tablespoons butter
- 1 cup veal/beef demi glacé, purchased from the grocery store
Sauce
Directions
- Apply peppercorn crust and salt to steaks liberally on each side. Press meat into peppercorns.
- Heat heavy skillet over high heat and sear each side approximately 4 minutes. Add butter, thyme and garlic. As soon as the butter is melted, baste steaks with the liquid for about 2 to 3 minutes.
- Transfer the steaks to a sheet pan and cook in the oven at 375°F until internal temp reaches 130°F. Let rest four minutes and serve.
After removing the steaks, place in the oven. Drain excess oil from pan, deglaze off of flame with rye whiskey, Ignite and cook until alcohol is burned off. Add Demi glacé and cream and reduce until it reaches sauce consistency. Mount with two tablespoons of butter. And drizzle over steaks.