Boozy Steak with Creamy Mushroom Sauce

Peppered steaks seared in cast iron, with a quick, creamy pan mushroom sauce. Simple, elegant dinner for 2. This recipe works with most steaks, but I prefer a nice fillet or chuck eye. A small, thick cut of steak is best.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 704 Calories

Ingredients

• ½ cup heavy whipping cream
• 1 tablespoon olive oil
• 2 teaspoons soy sauce
• 3 tablespoons butter, divided
• 1 large clove garlic, minced
• 2 (6 ounce) steaks
• 2 tablespoons peppercorns, ground
• 6 mushrooms, sliced, or more to taste
• 1 fluid ounce bourbon (such as Maker's Mark®)

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.

Step 3

Heat a cast iron skillet over medium-high heat. Place 2 tablespoons butter in the skillet and allow it to melt completely and begin to foam. Cook steaks in the hot skillet until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat with pan drippings.

Step 4

Transfer skillet to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove steaks from the skillet and allow to rest.

Step 5

Return skillet to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.