Chef Michael Harrington joins us in the Charlotte Today Kitchen
Pan Seared Steak with Bourbon Cream Sauce
CHARLOTTE, N.C. — Recipe: Pan Seared Steak with Bourbon Cream Sauce
1 tablespoon whole grain mustard (optional)
1 tablespoon parsley, minced
Season your steak liberally with salt and pepper and remove from refrigeration about 30 minutes to an hour before cooking.
Heat a heavy duty stainless steel or cast iron pan over medium high heat. Add just enough oil to coat the bottom of the pan. Pat the steaks dry with a paper towel until very dry.
Place the steak in the pre-heated pan and cook to desired doneness. (This will vary greatly depending on cut of steak, desired doneness and the pan you are using.) Remove to a clean plate and cover loosely with aluminum foil. If desired, you can keep it warm in a low oven, but be careful not to overcook.
Pour out any excess fat from the pan leaving behind the sticky bits at the bottom. Lower the temperature of the pan to medium. Add a teaspoon or so of fresh oil. Add the shallots and sweat until translucent or starting to turn clear. Add the garlic and cook until fragrant; about 90 seconds. Add the bourbon and scrape up the brown bits at the bottom of the pan. Be careful as the alcohol could ignite. Add the beef stock and bring to a boil.
Boil mixture until liquid is almost gone. The mixture should be thick and syrupy. Add the heavy cream and return to a boil. Reduce again until it is thick. Taste and adjust seasoning. If desired, add a touch of mustard to add some acidity.
Pour over sliced, rested steak and garnish with parsley.
Learn more amazing recipes and tips from Chef Harrington at thefoodieschool.com
Dining and Cooking