Three-pepper grilled New York strip with maple-glazed cremini mushrooms and cranberry chestnut souffle 

Ingredients (for Cranberry chestnut souffle)

1/2 cup butter

1/2 cup corn starch

1/2 cup flour

1 1/3cups milk

16 oz. cream cheese, room temperature

12 egg yolks

12 egg whites

1/2 cup cranberries, chopped

1 cup chestnuts, chopped

1/2 tsp. of cream of tartar

1/2 tsp. baking powder


Melt the butter, then whisk in the corn starch and flour. Cook for one minute then add the milk. Scrape this mixture into a bowl and add cream cheese. Let cool. Add egg yolks, cranberries and chestnuts. Separately whip egg whites to soft peaks with cream of tartar. Fold whites in three parts into the batter. Add baking powder. Bake in a 350-degree oven for around 10-15 minutes. Serve immediately, as the souffl will begin to fall once it is removed from the oven.

Ingredients (for Three-peppercorn rub for strip)

1/2 cup pink peppercorns

1/2 cup course black pepper

1/4 cup minced garlic

2 tbsp. rubbed sage

1 tbsp. celery seed

1 6-oz. can green peppercorns, oven-dried under low heat


Combine ingredients in a blender and pulse. Final product should be a bit chunky.


As the shorter days of winter begin to approach, I begin to wonder how many more times I can fire up the grill to toast off a couple steaks for dinner. Then again, there is something cool about grilling up steaks as snow slowly falls in the light of flickering flames. This recipe is designed with winter flavors in mind. For your New York strip, I recommend that you buy at least choice-grade, as the flavor is far better.

— Chef Jerry Knight


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