Featuring Jefferson’s Kentucky Straight Bourbon Whiskey
If you love bourbon and cream, then you need this sauce in your life. Much like a good bourbon, it’s velvety and smooth, has a complexity and a depth of flavor that will give you pause. The best part? It’s easy to make and is super versatile. Serve with any cut of steak, roasted or grilled chicken, pork chops, even burgers.
Warning though – you’ll want to make extra.
I adore mushrooms and with the flank steak, they pair perfectly with the bourbon cream sauce. You can easily use a different vegetable and protein though – say asparagus & chicken breasts. Simply sauté your veg first, then sear your chicken breasts and keep warm in the oven. Another tip – this recipe calls for a beef stock however if you’re serving with chicken, a chicken stock can easily substitute.
This is what you’ll need, keep in mind you can change out the veggies and protein. You can also use regular ground black pepper, but I have a little mortar & pestle on hand – and I think the freshly ground peppercorns do make a difference in flavor.
Recipe is at the bottom.
Grind these little cuties down into a course texture (or skip this step and simply use pre-ground pepper…or a pepper grinder!)
Next, slice the mushrooms.
Then the shallots and parsley.
Season the meat with kosher salt & the freshly ground peppercorn.
I’ve measured out my ingredients, the shallots & mushrooms are ready and the prep is done! Now get your heavy, large sauté pan – I use my large cast iron pan – which I’m in love with.
Heat the pan on high and sear the steak on both sides. I used a minimal amount of olive oil to coat the pan, not much though. Remove from the pan & tent with foil, set aside.
Add a generous pat of butter (or olive oil) and sauté the mushrooms.
You’ll want to cook these on medium to medium-high heat fairly quickly, so you might have to adjust your temperature a little..when you see some color coming through it’s time to get them out of the pan, tent with foil and set aside.
Now time to add the shallots. You’ll see I snuck a bit more butter in there.
Keep stirring so things don’t burn.
Here comes the good part! When the shallots are starting to turn translucent and the edges are getting golden brown, turn off the heat (and you can even pull the pan off the burner) and add the bourbon. Once the bourbon is incorporated, turn the heat on again and gently stir on medium to medium-high.
Reduce by about 1/2. Yum.
Next add the broth, the cream and more pepper (to your taste)
Next up is the parsley.
Gently simmer over medium heat until the sauce starts to thicken slightly.
The right consistency is when you can run your finger down the back of a spoon…like this. Be sure to taste test! Add salt if needed.
Slice the steak…..
And plate it up!
Easy enough for a weeknight – and would also be great for company!
Pan Seared Flank Steak with Bourbon Cream Sauce & Mushroom Medley
- 1 medium sized flank steak, or any cut of beef
- 2 cups thickly sliced mushrooms (can use any variety or a medley like I did)
- 2 medium shallots, diced
- 1/4 cup fresh parsley, chopped (I used flat leaf parsley)
- 4 tablespoons butter or olive oil
- 1/2 cup bourbon
- 1 cup beef stock
- 1 cup heavy cream (or 1/2 & 1/2)
- kosher salt
- peppercorns, crushed with mortar & pestle, or freshly ground pepper
- If you’re using peppercorns, crush those first – enough for about 2 teaspoons of crushed peppercorns. (or more, if you’re like me & love pepper)
- Clean your mushrooms and slice.
- Dice the shallot
- Season the steak with salt & pepper. Sear in a large heavy skillet on high heat, a little olive oil might be needed if you’re not using a seasoned cast iron skillet, or a non-stick skillet. The beef will have time to rest and continue cooking a bit once it’s removed from the pan, so don’t overcook. Once seared, remove from heat and loosely tent with foil. You can click here for a temperature guide.
- Add a pat of butter (or olive oil) and sauté the mushrooms until golden, remove from the pan, tent loosely with foil and set aside.
- Add the shallots and sauté, you may need a smidge more oil or butter.
- When the shallots are translucent and starting to turn golden brown on the edges, turn off the heat and carefully add the bourbon. Stir to combine and turn the heat back on to medium-high, bring the sauce up to a nice simmer and cook until reduced by about 1/2.
- Add the stock, cream. Bring up to a simmer again and taste for seasonings – I add more pepper at this stage and a little dash of salt.
- Add the parsley and continue to simmer until sauce starts to thicken, run your finger down the back of the spoon and when the sauce holds it’s shape you know the consistency is right.
- Slice the steak (any juice that rendered while resting can be added to the sauce).
Plate up the sliced steak and mushrooms, top with the sauce & sprinkle with a bit of fresh parsley if you like.