Steak Au Poivre Bourbon Mushroom Sauce

By Booper-2

Ingredients

• 2 ribeye steaks, 1 1/2" thick
• salt to taste
• coarsely ground black pepper
• 1 Tbsp canola oil
• 3 Tbsp COLD unsalted butter, divided
• 6 oz sliced baby bella mushrooms
• 1 oz bourbon
• 1 cup beef stock.
• 1 tsp Worcestershire sauce
• sliced green onions for garnish

Details

Servings 1
Adapted from nibblemethis.com

Preparation

Step 1

Preheat oven to 400f.
Preheat stainless pan over high heat.
Season steaks lightly with kosher salt. Then press steak onto a plate covered with coarse ground pepper. Flip and repeat on the other side. You want a good crust of black pepper on your steaks.
Add oil and 2 Tbsp of the butter to the pan. Saute the steaks 4 minutes per side.
Remove steaks to a rack over a roasting pan and place in the oven. Monitor internal temperature until the steak hits 127f for medium rare. This should take just long enough to make the pan sauce (next step). Remove and let rest for 5 minutes.
Meanwhile, drain the pan except for 1 Tbsp of oil (DON'T CLEAN THE PAN OUT) and saute the mushrooms over medium high heat until done, about 8 minutes.
Deglaze the pan with the bourbon (do this away from open flame and heat). Add the stock and Worcestershire sauce. Simmer until volume is reduced by half. Swirl in the last Tbsp of butter.
Slice the steaks and serve with the bourbon and mushroom sauce spooned on top.