Steak with Asian Mushroom Whiskey Sauce
- 2 whole Steaks Of Your Choice, 1 1/4" Thick (strip, Rib Eye, Sirloin, Etc.)
- 1 Tablespoon Cooking Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1/2 Tablespoons Butter
- 1/4 whole Onion, Diced
- 1 whole Clove Garlic, Finely Minced
- 2 cups To 3 Cups White Beech Mushrooms, Or Your Favorite Fresh Mushrooms
- 18 teaspoons Teaspoon Ground Nutmeg
- 2 Tablespoons Whiskey
- 2 Tablespoons Heavy Cream
- 1.
- Let steaks sit on the counter for 15 minutes to take off the chill.
- Pat the steaks very dry, brush each side with the oil and season generously with salt and pepper.
- 2.
- Heat a grill pan or frying pan over high heat.
- When very hot, add the steaks and cook 3 minutes.
- Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness.
- Let steaks rest while you prepare the mushrooms.
- 3.
- Heat a clean frying pan with the butter over medium heat.
- When the butter starts bubbling, add the onion and saute for 1 minute.
- Add in the garlic and saute for an additional 30 seconds.
- 4.
- To the pan add the White Beech mushrooms and saute for 2 minutes, until the mushrooms are softened.
- Season with salt, pepper and the nutmeg.
- Carefully pour in the whiskey (if you have a gas stove top, you may want to turn off the heat while you are pouring in the whiskey).
- Let simmer for 30 seconds.
- Stir in the heavy cream and cook for an additional 30 seconds.
- 4.
- Taste and adjust with additional seasonings if needed.
- Serve the mushrooms over the steaks.
etc, cooking oil, kosher salt, freshly ground black pepper, butter, onion, clove garlic, white beech mushrooms, ground nutmeg, whiskey, heavy cream
Taken from tastykitchen.com/recipes/main-courses/steak-with-asian-mushroom-whiskey-sauce/ (may not work)