New York Newberg
10 oz Strip Steak
garlic butter for basting
2 shallots (minced)
shrimp or lobster shells
2oz Brandy
2 oz tomato paste
4 cups fish stock
2 cups heavy cream
1 tsp paprika
salt and white pepper to taste
4 oz lobster claw or tail meat, diced into large chunks.
4 oz tiger shrimp
8 asparagus spears cut in 2 inch lengths
garlic butter to taste
white wine to taste
salt to taste
white pepper to taste
In a large skillet, saute shallots in an ounce or two of garlic butter.
Add paprika, shells and tomato paste.
Carefully flame the brandy with shells.
Add fish stock and simmer till reduced by half.
Strain sauce through a fine sieve.
On a hot flame broiler, brush strip steaks with garlic butter and sear to chosen
doneness.
Meanwhile saute seafood in garlic butter with asparagus spears.
Season and finish with wine or sparkling champagne.
Serve broiled strip steak topped with the sautéed seafood and drape with Newberg
sauce.
Best when accompanied by roasted garlic and goat cheese mashed potatoes and sautéed
spaghetti squash.
Natural Gourmet Steak Company