Bourbon Mushroom Sauce on Grilled Rib Eye Steak - a richly flavoured sauce to compliment the flavour of a top quality prime beef steak.
Course
Dinner
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
AuthorBarry C. Parsons
Ingredients
2rib eye steaks about 1 1/2 thickStrip Loin or Tenderloin can also be used
salt and pepper to season
For the Bourbon Mushroom Sauce
2tbspbutter
1large shallot minced
1clovegarlic minced
salt and pepper to season
1 1/2cupssliced cremini mushroomsor other mushroom of your choice
2ouncesBourbon
1/2cupbeef stock
pinch nutmeg
1/4cupwhipping cream
1/2tspchopped fresh thymeor 1/4 tsp dried thyme
1tbspadditional buttercold
Instructions
Allow your steaks to come to almost room temperature before grilling. Leave them covered in plastic wrap as they come up to temperature.
Season with salt and pepper and cook on the preheated grill until your desired internal preference is reached. I found about 3 1/2 to 4 minutes per side is good for medium rare.
Turn the steaks only once during the cooking time.
Remove from the grill and let the steaks rest for 10 minutes on a plate. Loosely tent the steaks with aluminum foil, leaving a couple of openings for steam to escape.
Add the bourbon and let that cook off for only a minute.
Add the beef stock and nutmeg and allow the sauce to reduce by almost half for the next few minutes.
Add the whipping cream and thyme and cook for only a minute or two more until the sauce is the right consistency. It should not be too thick but should coat the back of a metal spoon. If you reduce the sauce too much, just thin it wit a little extra splash of beef stock.
Just before serving, remove the sauce from the heat and stir in an additional butter. This gives the sauce good body and while when serving.