Steaks With Whiskey Cream Sauce Food

STEAKS WITH WHISKEY CREAM SAUCE

Steps:

• Press steaks into a neat shape; cut bread into rounds about the same size as the steaks.
• Heat butter in pan, add mustard, mix well. Brush bread on both sides with mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.
• Heat remaining butter in pan, add steaks, cook until done as desired; remove from pan, keep warm.
• Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat, simmer 2 minutes. Put steaks on bread, serve with sauce over.
• This is best served with new potatoes and green beans.

COCOA-RUBBED STEAK WITH BACON-WHISKEY GRAVY

Steps:

• Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
• Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
• Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
• Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

CREAMY MUSHROOM WHISKEY STEAK SAUCE

Steps:

• 1. Heat the butter in saute pan over medium heat. When the butter starts bubbling, add the onions and saute until the onions are soft, transluscent and just slightly golden. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes. Add the garlic and saute for an additional minute until the garlic is fragrant.
• 2. Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the size of your mushrooms.
• 3. Season with salt, pepper and nutmeg. Pour in the whisky and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol. Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pour over just-grilled steak.

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.

STEAKS WITH BOURBON WHISKEY SAUCE

Steps:

• Heat oil and 2 TBS butter over medium-high heat.
• Saute fillets 3-4 minutes on each side for medium rare and longer for more well-done meat.
• Remove to a warm platter. Season with salt and pepper.
• Pour oil out of the skillet; add 1 TBS of butter adn the shallots and cook 1 minute.
• Add beef broth and boil rapidly for 2 minutes, scraping the pan for bits of brown flavor.
• Add the bourbon; boil 1-2 minutes more.
• Remove from the heat; stir in remaining 3 TBS of butter, 1 TBS at a time.
• Pour sauce over the steaks and serve.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

STEAK WITH A CHIVE & WHISKEY CREAM SAUCE

Steps:

• Melt butter in pan over a medium flame and seal meat on both sides. Continue cooking for a further 2 minutes Transfer steaks to BBQ & cook to desired degree.
• Add chives to pan and cook over a low heat for 1 minute. Sprinkle in flour and stir to combine.
• Add remaining ingredients and simmer gently until just thickened.
• Serve steaks with whiskey sauce.

WHISKEY-MARINATED STEAK

Steps:

• Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

WHISKEY STEAK

Steps:

• Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
• Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
• Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
• Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.

BEEF FILLET WITH IRISH WHISKEY AND CREAM PAN SAUCE

Steps:

• Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast iron) skillet that's large enough to hold the steaks over high heat until quite hot. Add the vegetable oil if not using cast iron. Test pan by touching the edge of one steak to the pan surface; it will sizzle briskly when ready.
• Immediately drop in the steaks and sear one side for 2 minutes. SNeak a peak to see if the first side is nicely browned. Flip the steaks and sear the other side for 2-3 minutes.
• Reduce heat to medium high, cook for another 2 minutes, flip, and cook until a digital thermometer reads 120 degrees for rare, or 125 degrees for medium rare, another 1-2 minutes. Transfer steaks to a warm platter and let them rest, covered loosely with foil, while you make the sauce.
• Return unwashed pan to medium heat. Add butter and let it melt. Add shallots and cook, stirring, until fragrant and just tender, 1-2 minutes. Add whiskey and stir with wooden spoon, scraping up any browned bits stuck to the pan. Add broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. WHisk in the mustard and then the cream. COntinue to cook at a boil, stirring, until reduced to a saucy consistency, 3-5 minutes. Taste the sauce and season with salt and pepper, and lemon juice. Serve steak with the sauce.

PAN-BROILED STEAK WITH WHISKEY SAUCE

Steps:

• Trim away any excess fat from the steak or steaks.
• Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
• Heat a heavy iron skillet over high heat.
• Grease the skillet with a piece of the fat trimmed from the steak.
• Toss in about half the salt.
• Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
• Reduce the heat to moderate and cook the steaks as desired.
• Remove to a warmed platter.
• Make the sauce.
• Pour off fat from the skillet.
• Melt the butter in the skillet over low heat.
• Add the onion and garlic and cook slowly until soft, stirring often.
• Add the remaining ingredients and simmer for 1 to 2 minutes.
• Pour over the steak or steaks and serve.

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE

Steps:

• Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
• Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
• Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
• Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
• NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.