BOURBON PEPPERCORN SAUCE RECIPES
BOURBON PEPPERCORN STEAK SAUCE RECIPE - FOOD.COM
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.
Total Time 8 minutes
Prep Time 5 minutes
Cook Time 3 minutes
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, FatContent 6, SaturatedFatContent 3.8, CholesterolContent 15.3, SodiumContent 138.4, CarbohydrateContent 20.6, FiberContent 2.2, SugarContent 13, ProteinContent 1
PEPPERCORN STEAKS WITH BOURBON SAUCE RECIPE | BON APPÉTIT
Peppercorn Steaks with Bourbon Sauce Recipe
Provided by Rick Rodgers
Yield 6 Servings
Number Of Ingredients 9
Steps:
- 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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- 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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