Bourbon Pepper Pan Sauce Recipes

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BOURBON PEPPER STEAK



Bourbon Pepper Steak image

Provided by Food Network

Yield 4 portions

Number Of Ingredients 11

2 tablespoons cracked black peppercorns
2 tablespoons crushed green peppercorns
2 tablespoons pink peppercorns
4 (8ounce) New York cut strip steaks, trimmed of all visible fat
Coarse salt to taste
1 tablespoon olive oil
2 tablespoons finely chopped shallots
1/3 cup good Kentucky bourbon
1 cup veal stock
1/4 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary cook the steaks in two batches. Cook over medium heat 3 minutes on each side for medium rare. Place the steaks on warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the veal stock, bring to a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.;

BOURBON PEPPER PAN SAUCE



Bourbon Pepper Pan Sauce image

Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home. Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 2

Number Of Ingredients 11

2 (6 ounce) New York strip steaks
kosher salt to taste
freshly ground black pepper to taste
2 teaspoons duck fat, or as needed
1 clove garlic, minced
3 teaspoons butter, divided
1 fluid ounce bourbon
½ cup chicken broth
⅓ cup heavy cream
salt to taste
1 pinch cayenne pepper

Steps:

  • Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
  • Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
  • Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
  • Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

Nutrition Facts : Calories 536.6 calories, Carbohydrate 2.3 g, Cholesterol 153 mg, Fat 42.4 g, Fiber 0.2 g, Protein 27 g, SaturatedFat 21.3 g, Sodium 697.3 mg, Sugar 0.4 g

BOURBON PEPPER STEAK



Bourbon Pepper Steak image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) New York cut strip steaks, trimmed of all visible fat
4 tablespoons cracked black peppercorns (more if desired)
Salt to taste
1 tablespoon pure olive oil
1/4 cup good Kentucky bourbon
1/2 cup red wine
1/2 cup brown stock
1 tablespoon unsalted butter

Steps:

  • Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.

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