Woodford Bourbon Steak Au PoivreFrom hayamaktoum 7 years ago
- 2 strip steaks, well trimmed shopping list
- 2 T. mixed whole peppercorns, various colors; be sure to include Jamaican peppercorns, a.k.a. allspice (quick tip: use McCormick Grinder Peppercorn Medley, available in the spice rack at your supermarket) shopping list
- 1 t. vegetable oil shopping list
- 2 T. butter shopping list
- 2 T. minced shallots shopping list
- 2 T. Woodford Reserve bourbon shopping list
- 1/2 c. heavy cream shopping list
- 1 t. coarse salt shopping list
How to make it
- Place a sheet of waxed paper onto a cutting board. Place mixed peppercorns onto waxed paper and cover with another sheet of waxed paper. Put heavy skillet on top and press to crush peppercorns. Remove top layer of wax paper.
- Alternatively, if you have bought the McCormick Grinder Peppercorn Medley (see above), you can just grind it onto the wax paper.
- Press one side of each steak into the peppercorns, pressing firmly so peppercorns stick to the meat. The idea is to create a thin crust on one side of the meat.
- Heat oil and 1 T. butter in heavy saute pan over moderate high heat until hot but not smoking. Sear steaks 1-2 minutes each side. Reduce heat to medium high and cook steaks to desired doneness. Remove to warm platter.
- Add the shallots to the pan and saute, scraping up the browned bits from the bottom, until shallots are soft.
- Add bourbon to the pan, and ignite (stand back!). Allow flame to burn out. Bring to boil over high heat and cook until reduced by half.
- Add cream and cook over high heat, stirring, until reduced and thickened. Remove from heat. Finish with remaining 1 T. butter, stirring gently until it melts.
- Sprinkle steaks lightly with coarse salt. Pour sauce over steaks.
The Cookhayamaktoum New York, NY
The Rating4 people
Hi...this is a really wonderful recipe and my husband and I will enjoy it. By the way, I just happen to have the steaks, the right peppercorns and a good Bourbon so will try this tonight. Thanks. Kathyekathye in loved it
I like the attention to detail: holding back the salt until the end.
The TLC pays off in the end.
Extra delicious, great post
Michaeltrigger in loved it