recipe for bourbon peppercorn sauce?

Question

i had it at a steakhouse - an expensive place - and it was so yummy, i want to put it on everything i eat! i know it has cream, bourbon, veal stock, etc...any ideas for a recipe??? Thanks!

Answer 1

PEPPERCORN STEAKS WITH BOURBON SAUCE
Serve with the Double-baked Potatoes and steamed broccoli. What to drink: Cabernet Sauvignon. Have angel food cake with sliced strawberries for dessert.

click photo to enlarge
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




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.



Makes 6 servings.

Answer 2

Bourbon Peppercorn Sauce

Answer 3

Pan-fried Steak with Green Peppercorn Sauce

As a variation on pepper steak, the peppercorns in this recipe are used to flavour the sauce rather than the steak itself. These steak should be served as quickly as possible after being cooked.

4 x 6oz (175g) sirloin steaks
2 shallots
1 tsp green peppercorns
2 tsp coarse grain mustard
2 tbsp brandy
8fl oz (225ml) strained Greek yoghurt or 1/4 pint (150ml) single cream
Juice of 1/2 lemon
Salt and freshly ground black pepper

Trim excess fat from the steaks. Place some of the fat into a nonstick frying pan and cook over a medium heat to render it. Discard any solid fat.
Raise the heat to high and fry the steaks in the pan for 2 minutes each side. Reduce the heat and cook for up to 2-3 more minutes each side. Eight minutes' time will give a well-done steak; reduce the cooking time by half for rare meat. Remove the steak from the pan and keep warm in the oven
Chop the shallots finely and add to the pan juices. Cook over a low heat, stirring until lightly coloured. Add the crushed peppercorns, mustard and brandy. Stir in the yoghurt or cream and lemon juice; heat gently and then serve with new potatoes and a salad or crisp vegetable.

Enjoy!...._;-)

Answer 4

Yes, very simple. After searing the steak in a very hot pan on both sides, remove the steak from the pan. If it's a thich steak it may need to finish cooking in the oven. Take the pan that you just seared the steak in and saue a little chopped shallot in the juices left over from the steak. Ad a little oil if there aren't enough. Then deglaze the skillet with bourbon, maybe 2 oz. or so. Scrape the bottom of the pan as you bring the alcohol to a boil. When at least half of the bourbon has evaporated add a half cup of stock. Season with salt and pepper and some herbs if you like. Thyme is a good choice. Reduce the stock to at least half, maybe even 2/3 and then add cream. It's up to you how creamy you like it. 2-4 oz. should do. Bring the cream to a simmer and serve over the steak.

Chef Mark

Answer 5

STEAK: 1 1/2 lbs. tenderloin or rib eye steaks, each 6 ozs.
steak seasoning to taste

SAUCE
1 pkg. green peppercorn or 4-peppercorn sauce mix
2/3 cup cream or milk
1/4 cup bourbon

Sprinkle steak with steak seasoning; broil or grill to desired doneness (5 to 7 minutes per side for medium);
remove to platter and tent loosely with foil.

Meanwhile, in a saucepan whisk together sauce mix, 2/3 cup water and cream (or milk). Bring to a boil over medium-high heat, stirring constantly. Reduce heat and gradually whisk in bourbon. Simmer for 5 minutes, stirring occasionally. Pour sauce over steak and serve.

Answer 6

This Site Might Help You.

RE:
recipe for bourbon peppercorn sauce?
i had it at a steakhouse - an expensive place - and it was so yummy, i want to put it on everything i eat! i know it has cream, bourbon, veal stock, etc...any ideas for a recipe??? Thanks!

Answer 7

Here is incredibly simple and delicious sauce recipe. Mix soy sauce and wasabi paste and pour over steak or use as dipping sauce for meat. You can slice steak before serve for beautiful presentation on plate. Enjoy!

Answer 8

INGREDIENTS

PEPPERCORN SAUCE
* 1 1/4 cups beef broth
* 1 teaspoon cracked black pepper
* 1 fluid ounce whiskey
* 1 cup heavy cream

STEAKS:
* 4 (6 ounce) filet mignon steaks
* 4 slices bacon, cooked lightly
* salt and cracked black pepper to taste
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 teaspoon minced shallot
* 1 cup crimini mushrooms, sliced
* 1 fluid ounce whiskey
* 1 teaspoon Dijon mustard

DIRECTIONS
Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.

Prepare Steaks: Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside.

Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.

Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Original Recipe had steak stuffed with crab....but it is totally not needed and I have never stuffed.