Ingredients for Steak Au Poivre With Wild Mushroom And Bourbon Sauce
- Fresh Coarse Ground Black Pepper
- Steak Fillets
- 1/2 cup bourbon
- Dried Porcini Mushrooms
- 1 cup boiling water
- Vegetable Oil
- Unsalted Butter
- Shallot
- 2 cloves minced garlic
- Heavy Cream
- salt to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Steak Au Poivre With Wild Mushroom And Bourbon Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Steak Au Poivre With Wild Mushroom And Bourbon Sauce
- Generously rub 2 (8-ounce) steaks with 2 tablespoons freshly cracked black peppercorns.
- Place steaks in a shallow dish. Pour 1/4 cup bourbon over steaks.
- Cover with plastic wrap and let sit at room temperature for 1-2 hours.
- Place 1 cup dried porcini mushrooms in a small bowl. Pour 1 cup boiling water over mushrooms and let sit for 20 minutes.
- Preheat oven to 225°F (110°C).
- Remove mushrooms, reserving soaking liquid. Rinse mushrooms well, removing tough stems and discarding.
- Finely chop the mushrooms.
- Strain the soaking liquid through cheesecloth-lined sieve; reserve 1/2 cup.
- In a large heavy skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over high heat until shimmering.
- Add steaks and cook until browned, about 2 minutes per side.
- Remove steaks from skillet. Add remaining 1/4 cup bourbon to the skillet.
- Carefully ignite the bourbon with a long match (stand back!). Shake the pan until flames subside.
- Transfer steaks to a heatproof platter. Bake in preheated oven for 15 minutes for medium-rare.
- While steaks bake, add 2 cloves minced garlic and 2 finely chopped shallots to the skillet. Cook over medium heat, covered, until softened, about 5 minutes.
- Increase heat to high. Add the 1/2 cup reserved mushroom liquid.
- Cook, stirring constantly, until syrupy, about 2 minutes.
- Stir in 1/2 cup heavy cream. Cook until slightly reduced, 2-3 minutes.
- Stir in the chopped porcini mushrooms. Reduce heat to low and cook for 2 minutes.
- Season with salt to taste.
- Transfer steaks to warmed plates. Stir any pan juices from the platter into the sauce.
- Spoon sauce generously over steaks.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
48g
Carbs
2g
