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Steak Au Poivre with Bourbon Recipe

   
 

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     Steak Au Poivre with Bourbon

Category   Entrees - Maindishes
Sub Category   None
Ingredients
two thickly cut steaks
1/2 tablespoon vegetable oil
2 tablespoon butter
3 tablespoons of minced shallots
2 oz. of bourbon (Available at Wine Country)
 
Instructions
This is a normal Steak Au Poivre recipe with the substitution of Bourbon for red wine.
Use two thickly cut steaks for this dish. Filets or New York steaks work well. Coarsely crush a large amount of black peppercorns by either placing whole peppercorns in a plastic bag and hitting them with a mallet or by using your pepper grinder’s coarsest setting. Pat each steak dry and sprinkle lightly with salt on both sides. Press the crushed peppercorns into both sides of each steak. The peppercorns should cover the steaks completely. Heat a large, heavy skillet until very hot. Add 1/2 tablespoon vegetable oil and 1/2 tablespoon butter to the pan. Cook the steaks about 2 1/2 minutes per side for medium rare. Remove to warm platter.
If there is excess fat in the pan, spoon it off. Add 3 tablespoons of minced shallots to the pan. Stir for 1 minute. Add 2 oz. of whichever bourbon you’d like to try. (BE CAREFUL- This will flame up on a gas range. By all means, let it burn a moment for effect, but the raw alcohol will boil off with or without flame.) Add 3/4 cup canned or fresh beef broth. Stir and scrape the bottom of the pan with a wooden spoon. Bring this to a boil. Taste the sauce and adjust as desired by adding more broth, salt or pepper. Serve over the steaks as is or stir in 3 tablespoons of heavy cream beforehand.
While you’re welcome to enjoy more bourbon with your dinner, we recommend a big Spanish red, Italian Brunello or a luscious California Cabernet. Try serving with braised leeks and au gratin potatoes.


Originally Submitted 7/1/2009





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