Welcome to the Bourbon Edition! First up – steaks with bourbon cream mushroom sauce. The steak of all steaks! A fine dining experience without the fine dining bill. Make this at home and save that money for a nice purse….
Take a simply seasoned steak and top it with this creamy hearty mushroom sauce. The mushrooms take on the Bourbon and garlic flavor making the mushrooms a great addition to the dish. And no need for any bottled steak sauce! You have a homemade dipping sauce right here to sop up with that steak. And I’m telling you, this is easy to make. Trust me.
Savory Savings Tip (Budget Friendly Tip): Make use of that bourbon you bought and use it for multiple recipes that I have here at Savory Spicerack. Try my Bacon Wrapped Scallops with Bourbon Peach Glaze or Banana Pudding Parfaits with Salted Bourbon Caramel.
Steaks with Bourbon Cream Mushroom Sauce
- 2 thick steaks of your choice (I use New Strips or Ribeye Steaks)
- 3 cups of sliced baby portobello mushrooms
- 8 garlic cloves minced
- 2 tablespoons butter
- 4 teaspoons chopped fresh sage
- 1/4 cup Bourbon liquor
- 1/2 tablespoon Bourbon liquor
- 1 cup heavy cream
- Olive Oil
- 1 tablespoon dry white wine
- Black Pepper
Season each steak with salt and pepper. Let the steaks sit and rest to reach room temperature (I let my steaks sit out for at least 15 to 20 minutes before I cook the steaks).
While the steaks sit out to reach room temperature, heat about two tablespoons of olive oil in a large pan (use medium high heat).
Once the olive oil has heated, add the sliced mushrooms to the pan. Cook the mushrooms for about five minutes. Once you cook the mushrooms, drain the mushrooms, and set the mushrooms aside.
In a pan, heat the butter and about one tablespoon of olive oil in a pan on medium heat.
Add the garlic and sage to the heated olive oil and butter. Cook the garlic and sage for about one minute.
Add the heavy cream, mushrooms, and bourbon to the garlic sage mixture.
Cook the cream sauce for about five minutes on medium heat or until the sauce reduces to half the amount.
Add the 1/2 tablespoon of Bourbon and the 1 tablespoon of white wine to the sauce.
Salt and pepper the cream sauce to taste. Set the sauce aside.
Cook steaks to desired doneness. Let the steaks rest a few minutes after cooking to allow the juices to stay in the meat so that steaks stay juicy.
Top the steaks with the cream sauce before serving.
To decrease the bourbon taste, add the bourbon during the cooking time while you are cooking the sauce.