BOURBON PEPPER PAN SAUCE
Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home. Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
- Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
- Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
- Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 2.3 g, Cholesterol 153 mg, Fat 42.4 g, Fiber 0.2 g, Protein 27 g, SaturatedFat 21.3 g, Sodium 697.3 mg, Sugar 0.4 g
BOURBON PEPPERCORN STEAK SAUCE
Bourbon Peppercorn Steak Sauce
Provided by raymond
Categories Sauce
Time 15m
Number Of Ingredients 9
Steps:
- Melt the butter in a sauce pot, add the shallots and garlic and saute til soft and fragrant, 3-4 minutes. Turn the heat to high and cook another minute.
- reduce the heat to medium high, stir in the flour til fully combined then add the bourbon. Turn the heat to medium and keep stirring, scraping up the brown bits from the bottom of the pot.
- Add the beef broth and suggar, whisk to combine then add the cream. Simmer for another 20 minutes.
BOURBON PEPPERCORN STEAK SAUCE
This recipe is based on parts, 1/2 part worsty, 1 part this and that and 2 parts whisky or bourbon, or rum, or cognac,... so it is very easy to increase the amount of servings and vary the flavor profile. If it sits overnight, the flavors really have time to blend and it's really good even if it's made while the steak cooks.
Provided by Bay Haven Inn
Categories Sauces
Time 8m
Yield 3 Tablespoons, 1 serving(s)
Number Of Ingredients 5
Steps:
- Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand.
- Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire.
- Microwave for 30 seconds, stir. Microwave again for 30 seconds, stir it again and repeat one more time. Cooking time will need to be increased with amount of servings. To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat. Store in fridge for next day use, reheat in microwave or simmer on low.
Nutrition Facts : Calories 213.4, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 138.4, Carbohydrate 20.6, Fiber 2.2, Sugar 13, Protein 1
BOURBON PEPPERCORN GLAZE
Provided by Food Network
Time 15m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Combine the first 10 ingredients in a small sauce pan. Stir mixture and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 5 minutes. Remove crushed garlic cloves with a slotted spoon. In a small dish, combine remaining 1/4 cup of water with the cornstarch and stir until cornstarch is dissolved. Add cornstarch mixture to the Bourbon Peppercorn Glaze while whisking. Continue to stir and bring mixture back to a boil or until thickened. Remove from heat, and serve immediately on your favorite steak. Bourbon Peppercorn Sauce can be kept refrigerated in an air-tight container for up to 5 days. Just reheat to serve!
BOURBON PEPPER STEAK
Steps:
- Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.
BOURBON PEPPER STEAK
Provided by Food Network
Yield 4 portions
Number Of Ingredients 11
Steps:
- Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary cook the steaks in two batches. Cook over medium heat 3 minutes on each side for medium rare. Place the steaks on warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the veal stock, bring to a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.;
SIRLOIN STEAK WITH BOURBON PEPPERCORN CREAM SAUCE
Insanely tender, juicy and flavorful smokey bourbon sirloin steak smothered in a restaurant quality steakhouse sauce made with bourbon, beef broth, cream and freshly ground peppercorn. Super easy to make and absolutely delicious!! You'll be coming back to this recipe again and again.
Provided by Rachel Riesgraf
Categories Dinner
Time 55m
Number Of Ingredients 16
Steps:
- Add the potatoes and 1/2 tablespoon salt to a large pot and cover with water. Boil until fork tender, about 20 minutes. Drain the potatoes and transfer to a large bowl. Add the remaining 1/2 teaspoon salt, butter and heavy cream, then mash until smooth. Cover and set aside.
- Heat a skillet over medium-high heat with 1 tablespoon of olive oil, adding more as needed. Once hot, add the steaks to the pan. Sear undisturbed about 4-5 minutes until nicely browned. Flip the steaks and sear the other side 4-5 minutes, or until a meat thermometer reads about 140°F for medium doneness, or adjust the cook time to achieve desired internal temperature (see notes). Keep in mind that the internal temperature of the steaks will continue to rise another 5-10 degrees after removed from the heat.
- Transfer the steaks to a plate and loosely cover with tinfoil. Let rest while you prepare the cream sauce.
- Using the same skillet, melt the butter over medium-high heat. Add the garlic and whisk in the flour.
- While whisking, pour in the bourbon and let simmer about 30-60 seconds, or until reduced by half. Then pour in the beef broth. Simmer until thickened, about 1 minute. Reduce heat to medium and whisk in the heavy cream, pepper, salt and dijon mustard. Continue simmering, about 1-2 minutes, or until thickened (do not let it boil rapidly).
- Serve steaks over mashed potatoes and drizzled with bourbon peppercorn cream sauce. If desired, garnish with fresh parsley, fresh cracked peppercorns and flakey sea salt.
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- Coarsely crush peppercorns in mortar with pestle. Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
- Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.
- Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.
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