WHISKEY CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
- Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
- Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
- Serve with beef, baby!
STEAK RECIPE WITH WHISKEY MUSHROOM SAUCE
My husband loves steak and whiskey so why not combine the two. We found this recipe on line and made it for Father's Day. It was a hit! The original recipe called for Porterhouse but we used New York Strip and they turned out fantastic.
Provided by Lisa Swarm
Categories Steaks and Chops
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375F. Season the steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the steak with cooking oil.
- 2. Heat an oven-safe pan (cast iron preferred) over high heat. When very hot, add the steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature. For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak. For 1 1/2 inch steaks, I recommend checking temperature at the 7 minute mark. 125-130F = rare 130-140F = medium rare 140-150F = medium 150-155F = medium well 160-212F = well-done
- 3. While the steak is the oven, let's cook the mushroom sauce. Heat a sauté pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.
- 4. Pour in the water, chicken bouillon, mustard, whiskey and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.
- 5. Enjoy!
CREAMY MUSHROOM GARLIC SAUCE
This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.
Provided by thedailygourmet
Categories Sauces
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g
STEAKS WITH WHISKEY CREAM SAUCE
This is the ultimate decadent, impressive, delicious main dish. This came from a set a recipe cards my sister received as a gift many years ago. It's one of my favourite meals to make, share, and enjoy. :)
Provided by Sara 76
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Press steaks into a neat shape; cut bread into rounds about the same size as the steaks.
- Heat butter in pan, add mustard, mix well. Brush bread on both sides with mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.
- Heat remaining butter in pan, add steaks, cook until done as desired; remove from pan, keep warm.
- Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat, simmer 2 minutes. Put steaks on bread, serve with sauce over.
- This is best served with new potatoes and green beans.
CREAMY MUSHROOM SAUCE
This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.
Provided by Michele
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
- Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
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