Horseshoe Strip Steak with Creamy Peppercorn Sauce and Linguine

Horseshoe Strip Steak with Creamy Peppercorn Sauce and Linguine

Savor this exquisitely prepared Horseshoe Strip Steak, which is indeed a cut of beef, typically known for its rich flavor and tender texture. This meal is beautifully complemented by a creamy peppercorn sauce and perfectly cooked linguine, making it a stellar choice for any special occasion or gourmet dinner.
Ingredients:
For the Steak:
2 horseshoe strip steaks (beef)
Salt and freshly ground black pepper
2 tablespoons olive oil
For the Creamy Peppercorn Sauce:

1 cup heavy cream
2 tablespoons green peppercorns, crushed
1 tablespoon Dijon mustard
Salt to taste

For the Linguine:
8 oz linguine pasta
2 tablespoons olive oil
2 cloves garlic, minced
Fresh parsley, chopped for garnish
Instructions:
Cook the Steak:
Season the steaks generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the steaks and cook to your desired doneness, about 3-4 minutes per side for medium-rare.
Remove from heat and let rest.

Prepare the Creamy Peppercorn Sauce:
In the same skillet, add a splash of brandy and deglaze the pan.
Add heavy cream and green peppercorns. Bring to a simmer and reduce until thickened.
Stir in Dijon mustard and adjust seasoning with salt.
Cook the Linguine:

Cook linguine according to package instructions until al dente.
Drain and toss with olive oil and minced garlic.
Assemble the Dish:
Slice the rested steaks and arrange them over the linguine.
Pour the creamy peppercorn sauce over the steaks.
Garnish with chopped parsley.