Peppercorn Steaks With Bourbon Sauce Recipes

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PEPPERCORN STEAKS WITH BOURBON SAUCE



Peppercorn Steaks with Bourbon Sauce image

Categories     Bourbon     Beef Tenderloin     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 teaspoons four-peppercorn spice mix or whole black peppercorns
6 6- to 8-ounce beef tenderloin steaks
1 tablespoon vegetable oil
2/3 cup bourbon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/4 cup finely chopped shallots
2/3 cup beef stock or canned beef broth

Steps:

  • Coarsely crush peppercorns in mortar with pestle. Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.
  • Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.

BOURBON PEPPERCORN STEAK SAUCE



Bourbon Peppercorn Steak Sauce image

This recipe is based on parts, 1/2 part worsty, 1 part this and that and 2 parts whisky or bourbon, or rum, or cognac,... so it is very easy to increase the amount of servings and vary the flavor profile. If it sits overnight, the flavors really have time to blend and it's really good even if it's made while the steak cooks.

Provided by Bay Haven Inn

Categories     Sauces

Time 8m

Yield 3 Tablespoons, 1 serving(s)

Number Of Ingredients 5

1/2 tablespoon Worcestershire sauce
1/2 tablespoon butter
1 tablespoon maple syrup
1 tablespoon peppercorn
2 tablespoons Bourbon

Steps:

  • Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand.
  • Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire.
  • Microwave for 30 seconds, stir. Microwave again for 30 seconds, stir it again and repeat one more time. Cooking time will need to be increased with amount of servings. To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat. Store in fridge for next day use, reheat in microwave or simmer on low.

Nutrition Facts : Calories 213.4, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 138.4, Carbohydrate 20.6, Fiber 2.2, Sugar 13, Protein 1

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 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.

BRANDY FLAMED PEPPERCORN STEAK



Brandy Flamed Peppercorn Steak image

A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.

Provided by TFRIESEN

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 45m

Yield 4

Number Of Ingredients 12

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

Steps:

  • Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
  • Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
  • Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g

PEPPERCORN STEAKS WITH BOURBON SAUCE



Peppercorn Steaks With Bourbon Sauce image

This recipe is from Bon Appetit. You can also use a 4 peppercorn blend instead of black peppercorns for a little different flavor. It is great with the Double Baked Potatoes with Mushrooms and Cheese (posted separately). I serve with Broccoli and a nice red wine.

Provided by Little Suzy Homemak

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

4 teaspoons whole black peppercorns
6 beef tenderloin steaks (6-8 ounces each)
1 tablespoon vegetable oil
2/3 cup Bourbon
6 tablespoons butter, chilled and cut into pieces
1/4 cup finely chopped shallot
2/3 cup beef broth

Steps:

  • Coarsely crush peppercorns in a mortar with pestle. Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat and carefully ignite with match. Let burn 30 seconds, then cover to extinguish the flame.
  • Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; saute 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.

Nutrition Facts : Calories 201.1, Fat 13.9, SaturatedFat 7.6, Cholesterol 30.6, Sodium 146.5, Carbohydrate 1.1, Protein 0.5

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

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