Thanks again to Chef Jeff Bacon from Triad Community Kitchen
for sharing his time, expertise and FOOD with us today.
Here is his recipe from Monday, 2/18/08.
Pan Seared Steak Au Poivre w/Bourbon Sauce
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size: 6 Preparation Time :0:30
Categories : beef
2 1/4 pounds steak -- Totally Trimmed
2 tablespoons oil
1/2 cup cracked black pepper (or coarse ground)
1/2 cup onion -- minced
1/2 cup bourbon
1 cup demi glace (or brown gravy)
1 tablespoon dijon mustard (or spicy brown)
2 tablespoons cream
1 dash kosher salt
-Trim steaks of all fat, gristle and silver
-Press a liberal amount of cracked pepper into each
side of the steaks.
-Heat oil in heavy pan.
-Sear steaks in pan until nicely
browned on both sides(very thick steaks
may need to be finshed in oven).
-Remove steaks to a warm pan or oven.
-Saute onions in remaining oil.
-Add bourbon and ignite (take care not to burn hair or face)
-Reduce until only about 1-2 tablespoons of liquid remain.
-Add brown sauce and mustard.
-Return steaks to pan and simmer a couple of minutes.
-You can finish to cooking temperature here.
(128-130 Rare 132-134 MR, 135-140 M,
141-145 MW 145 and up Well Done)
-Add cream and stir in. Turn off heat
-Place steaks and serve with sauce.
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Per Serving: 521 Calories; 36g Fat (71.1%calories from fat);
26g Protein; 7g Carbohydrate; 3g Dietary Fiber;
100mg Cholesterol; 337mg Sodium.
Serving Ideas : Great served with Sautéed Mushrooms.
Try serving with sauce under steaks.