Best Steaks With Whiskey Cream Sauce Recipes

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WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

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!

FILET MIGNON WITH WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

Steps:

  • Bring filets to room temperature.
  • On a plate combine the pepper and rosemary.
  • Salt both sides of filets, then press one side into pepper mixture to form a crust.
  • In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  • Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  • Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
  • For the sauce, combine broth and pepper. Reduce to half.
  • Add whiskey, cream and mustard; reduce to desired amount.
  • Remove from heat and swirl in butter. Allow to cool slightly to thicken.
  • Serve steaks whole or slice thinly and top with sauce.

STEAK WITH A CHIVE & WHISKEY CREAM SAUCE



Steak With a Chive & Whiskey Cream Sauce image

This was in an outdoor kitchen cookbook I picked up in a thrift shop. I don't really like whiskey in drinks but it's fabulous in this!

Provided by Mandy

Categories     Sauces

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

30 g butter
4 pieces scotch steak fillets
1/4 cup chives, chopped
1 teaspoon flour
3 tablespoons beef stock
2 tablespoons whiskey
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/3 cup cream

Steps:

  • Melt butter in pan over a medium flame and seal meat on both sides. Continue cooking for a further 2 minutes Transfer steaks to BBQ & cook to desired degree.
  • Add chives to pan and cook over a low heat for 1 minute. Sprinkle in flour and stir to combine.
  • Add remaining ingredients and simmer gently until just thickened.
  • Serve steaks with whiskey sauce.

Nutrition Facts : Calories 134.1, Fat 12.3, SaturatedFat 7.7, Cholesterol 38.1, Sodium 116.2, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 0.8

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