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Boozy Steak with Creamy Mushroom Sauce

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Boozy Steak with Creamy Mushroom Sauce



Ingredients :

  • 2 (6 ounce) steaks
  • 2 tablespoons peppercorns
  • ground
  • 1 tablespoon olive oil
  • 2 teaspoons soy sauce
  • 3 tablespoons butter
  • divided
  • 6 mushrooms
  • sliced
  • or more to taste
  • 1 large clove garlic
  • minced
  • 1 fluid ounce bourbon (such as Maker’s Mark®)
  • ½ cup heavy whipping cream
  • Methods :

  • 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.
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