New York Steak With Stir Fried Vegetables and Wasabi Sauce

New York Steak With Stir Fried Vegetables and Wasabi Sauce
1/4 cup mixed black, green and pink peppercorns
6 New York steaks, 5 ounces each
Salt to taste
2 tablespoons mild flavored oil, such as almond or safflower
1 cup red wine
1 tablespoon balsamic vinegar
1 cup heavy cream
1/2 cup beef stock or broth
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon wasabi paste
1/4 cup mixed peppercorns, soaked overnight in port wine, for garnish
Using a rolling pin, crush 1/4 cup peppercorn mix between two folded napkins.
Remove excess fat from the steaks. Season with salt and crushed peppercorns. Heat a large heavy skillet. Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
Pour out fat from pan; deglaze it with red wine, balsamic vinegar stirring up any bit stuck to the bottom of the pan. Reduce sauce by about half. Add cream and beef stock, continue to reduce until sauce is thick enough to coat the back of a spoon.
Whisk in butter, one small piece at a time. Add wasabi and port-soaked peppercorns and season to taste with salt.
Serves six.
Chef Wolfgang Puck, 2002 Governor's Ball