Ribeye with Bourbon Peppercorn Sauce
Easy steak topping that will have your steak competing with any high-end restaurant.
Ingredients
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Peppercorn Sauce:
- 1 ¼ cups beef broth
- 1 teaspoon cracked black pepper
- 1 fluid ounce bourbon
- 1 cup heavy cream
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Steaks:
- 4 ribeye steaks
- salt and cracked black pepper to taste
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon minced shallot
- 1 cup crimini mushrooms, sliced
- 1 fluid ounce whiskey
- 1 teaspoon Dijon mustard
Directions
1. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until sauce is reduced to 1 cup. Add 1 ounce bourbon and cream. Continue simmering until reduced to 1 cup. Remove from heat and set aside.
2. Prepare Steaks: Season to taste with salt and pepper. Heat olive oil in a large cast iron skillet over medium heat. Sauté garlic and shallot for 1 minute. Stir in mushrooms and sauté until tender. Remove mushroom mixture and set aside.
3. Place steaks in skillet and cook to desired doneness. Remove from skillet and keep warm. Deglaze skillet with 1 ounce bourbon. Reduce heat and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture and reduce sauce until thickened. Arrange steaks on a plate. Top with sauce.
Adapted from Allrecipes.com