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Peppered Steak Fillets With Creamy Bourbo Sauce

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“This is a lovely recipe it is easy to make and the sauce goes so well with the steaks. I have not cooked steaks a lot recently as they have put the price of fillet up so much at the grocery store. I found some the other day that was still the same price as usual so I thought I would have a treat. Iserved mine with Low-Carb Fauxtatoes/Cauliflower Deluxe by mersaydees and it was the perfect low carb accompaniment.”

Ingredients Nutrition

  • 4 beef steak fillets (I am guessing mine were about 250g a piece so whatever weight you prefer, just note that cooking tim)
  • 2 teaspoons cracked black pepper
  • olive oil
  • 6 shallots, sliced thinly
  • 2 garlic cloves, crushed
  • 80 ml Bourbon
  • 60 ml water
  • 2 12 teaspoons beef stock granules (depending on brand you use)
  • 3 teaspoons French mustard (not quite as strong as a Dijon)
  • 300 ml cream
  • 1 -2 teaspoon cornflour (depending on how thick you like your sauce)


  1. Rub beef all over with pepper.
  2. Heat some olive oil in a pan, sear beef a couple of minutes on each side, cook for a further 5 Min's a side. If cooking an average size steak this will be a medium rare-medium. Cook less for thinner steaks. If your steaks are really thick like mine I cooked in the oven an additional 15 Min's for medium rare. Just judge cooking time according to your personal taste and how you like your meat done.
  3. Sauce.
  4. Heat a little more olive oil in a pan and cook shallots and garlic, stirring, until shallots soften.
  5. Add bourbon, stir, add water, stock, mustard, cream, bring to the boil. Reduce heat, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve sauce over steak.

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