New York Strip With Bourbon Cream Sauce
Ingredients
- 1 New York Strip Steak (at least 1.5 inch thick)
- 1/3 Cup bourbon
- 1 cup heavy cream
- 1 teaspoon peppercorns
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
Instructions
- Let steak temper at room temperature for at least 30 minutes
- Place peppercorns between sheets of paper towels and crush with a meat mallet
- Rub all sides of the steak with crushed peppercorns and kosher salt
- Heat a non-stick sauté pan and then add olive oil and a tablespoon of butter
- Cook steak for 3 minutes on each side to medium rare. Remove steak from the pan and let rest on a plate.
- Add the bourbon to the hot pan, reduce heat to medium and cook for a minute, scraping brown bits from the bottom of the pan
- Then add the cream, whisk continually as the sauce reduces. Add a remaining butter and Dijon mustard continuing to whisk until the sauce thickens
- Slice steak into medallions, plate and top with sauce