BOOZY STEAK WITH CREAMY MUSHROOM SAUCE
Peppered steaks seared in cast iron, with a quick, creamy pan mushroom sauce. Simple, elegant dinner for 2. This recipe works with most steaks, but I prefer a nice fillet or chuck eye. A small, thick cut of steak is best.
Provided by metread
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat a cast iron skillet over medium-high heat. Place 2 tablespoons butter in the skillet and allow it to melt completely and begin to foam. Cook steaks in the hot skillet until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat with pan drippings.
- Transfer skillet to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove steaks from the skillet and allow to rest.
- Return skillet to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.
Nutrition Facts : Calories 704.1 calories, Carbohydrate 7.9 g, Cholesterol 187.6 mg, Fat 62.1 g, Fiber 2 g, Protein 22.6 g, SaturatedFat 32 g, Sodium 496.7 mg, Sugar 1.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
