Recipe

Woodford Bourbon Steak Au Poivre Recipe

Add Step-by-Step Photos	Hayamaktoum / All my dishes 1 year, 10 months ago It's Kentucky Derby season which makes me think of horse racing and bourbon. This is a quick, easy and rich way to do steak, substituting bourbon for the traditional cognac. Serve with a spicy, fruit-forward Ravenswood Zinfandel and pommes frites or ... More Prep:10m Cook:15m Servings:2	Hayamaktoum
	bourbon cream peppercorns quick fast easy

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Ingredients

2 strip steaks, well trimmed

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)

1 t. vegetable oil

2 T. butter

2 T. minced shallots

2 T. Woodford Reserve bourbon

1/2 c. heavy cream

1 t. coarse salt

Directions

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.

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Comments

trigger 1 year, 10 months ago said:
I like the attention to detail: holding back the salt until the end.
The TLC pays off in the end.
Extra delicious, great post

Michael

hayamaktoum 1 year, 10 months ago said:
Since I couldn't get onto Second Life tonight, I made this for dinner. I can hear my arteries hardening as I write this, but it sure was good.

I discovered that McCormick sells a mixture of peppercorns that includes the all-important Jamaican allspice, and it is conveniently packaged in its own little grinder. That made this recipe go much more quickly, and less messy too.

As an accompaniment, I sliced up an apple, and added dried cranberries and some crumbled blue cheese.

Red meat doesn't have enough cholesterol in it, you know; one must add things to it, like cream sauce, and blue cheese...

kathye 1 year, 9 months ago said:
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. Kathye

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