Steak in Creamy Mushroom and Whiskey Sauce
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
When purchasing, ask for steaks from the tenderloin (or sirloin), preferably cut from the center, with a thickness of 2.5 cm and weighing 140–200 g each.
Ingredients
- Steaks - 4 pieces
- Fresh Mushrooms - 7.1 oz
- Butter - to taste
- Campbell's Beef Broth - 5 fl oz
- Heavy cream - ¾ glasses
- Irish Whiskey - 1 tablespoon
- Lime - 1 piece
Step by Step guide
Step 1
Prepare the sauce. Trim or tear off the stems from large mushrooms, if applicable. Set aside a few small mushrooms for garnishing the dish. Remove any dirt from the mushrooms with a brush or paper towels. Do not wash them in water. Heat a little butter in a skillet and sauté the mushrooms over medium heat until browned. Remove from the skillet and set aside. Pour in beef broth, cream, and whiskey, and mix well. Allow the sauce to simmer on low heat for about 20 minutes, until it reduces to about one third of its original volume. Return the mushrooms to the skillet (remember to save a few for garnishing the dish) and mix. Keep the sauce warm. This sauce also pairs wonderfully with grilled ribeye or thick sirloin steaks.
Step 2
Sear the meat. Let it sit on the counter to come to room temperature. Sprinkle with salt and coarsely ground pepper. Heat a skillet over high heat. Once the skillet is hot, slightly reduce the heat. Melt a piece of butter, and wait until it stops bubbling and begins to darken. Sear the steaks over medium heat for 1-2 minutes on each side (for rare; for medium-rare, sear for 3 minutes, and for medium, 4 minutes). Lower the heat if you feel the butter is about to burn.
Step 3
Let the steaks rest for 5 minutes under a loose "tent" of aluminum foil. Meanwhile, add freshly squeezed lime juice to the sauce.
Step 4
Serve the steaks on warmed plates, generously drizzled with sauce. Garnish each portion with a few small mushrooms.
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