Steak Au Poivre with Wild Mushroom and Bourbon Sauce
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 6 center-cut steak fillets, 1 1/2 " thick
- 1⁄2 cup Bourbon
- 1 1⁄2 ounces dried porcini mushrooms
- 1 cup boiling water
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1⁄2 cup minced shallot
- 1 clove garlic, minced
- 3⁄4 cup heavy cream
- salt
directions
- Rub the steaks with the pepper.
- (The chef recommends coarsely ground versus cracked pepper so that it is less hot and spicy but I've used cracked pepper-in fact more than the recipe calls for-it's your call).
- Put the steaks in a shallow dish and pour 1/4 cup of the bourbon on them.
- Cover with plastic and let sit at room temp for 1-2 hours.
- Put the mushrooms in a small bowl, pour the boiling water over them and let them sit for 20 minutes.
- Preheat the oven to 225 degrees.
- Remove the mushrooms but save the liquid.
- Rinse the mushrooms well, cut off any tough bits and discard.
- Finely chop the mushrooms.
- Strain the liquid through a sieve lined with cheesecloth and save 1/2 cup of it.
- In a large heavy skillet, heat the oil and butter over high heat until just beginning to glisten.
- Add steaks and cook until browned, about 2 minutes a side.
- Remove from heat and add the other 1/4 cup of bourbon.
- Stand back, ignite with a long match, then shake the pan until the flames die down.
- Transfer the filets to a heatproof platter and cook in the oven until done, about 15 min.
- for medium.
- Add the garlic and shallots to pan and cook over moderate heat, covered, until soft (about 6-8 min.).
- Increase the heat to high, add the 1/2 cup of reserved liquid.
- Cook, stirring constantly, until syrupy, about 2 min.
- Sir in the cream and cook until slightly reduced, 2-3 min.
- Stir in the reserved mushrooms, reduce heat to low, and cook 2 more min.
- Season with salt to taste.
- Transfer steaks to warmed plates.
- Stir any juices from the meat into the sauce and spoon over the steaks.
- Serve immediately.
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RECIPE SUBMITTED BY
ckambic
United States