Ingredients

2 thick steaks of your choice (New York strips or ribeyes are probably best for this recipe.)
3 cups of sliced baby portobello mushrooms
8 garlic cloves minced
2 tablespoons butter
4 teaspoons chopped fresh sage
¼ cup Bourbon liquor (I went with Maker’s Mark for the bourbon.)
½ tablespoon Bourbon liquor
1 cup heavy cream
Olive Oil (I went with Pompeian extra virgin.)
1 tablespoon dry white wine (I went with Duck Pond Pinot Gris, but any Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay that isn’t too pricey should work just fine.)

For the Marinade:
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce (I went with Lea & Perrins Original)
1 tablespoon balsamic vinegar
1 teaspoon yellow mustard (I went with French’s classic yellow)
1 tablespoon soy sauce (I went with Kikkoman)
pepper

Directions

(1) Mix all ingredients together and place steaks into freezer bag with marinade. Allow to marinate in the refrigerator for 2-3 hours. (I normally would recommend marinating overnight, but with this kind of sauce on top, you don’t need to marinate them as long to get the flavor you need.)

(2) Let the steaks sit and rest to reach room temperature (I let my steaks sit out for at least 15 to 20 minutes before I cook the steaks). While the steaks sit out to reach room temperature, heat about two tablespoons of olive oil in a large pan (use medium high heat).

(3) Once the olive oil has heated, add the sliced mushrooms to the pan. Cook the mushrooms for about five minutes. Once you cook the mushrooms, drain the mushrooms, and set the mushrooms aside.

(4) In a pan, heat the butter and about one tablespoon of olive oil in a pan on medium heat. Add the garlic and sage to the heated olive oil and butter. Cook the garlic and sage for about one minute.

(5) Add the heavy cream, mushrooms, and bourbon to the garlic-sage mixture. Cook the cream sauce for about five minutes on medium heat or until the sauce reduces to half the amount.

(6) Add the ½ tablespoon of Bourbon and the 1 tablespoon of white wine to the sauce. Salt and pepper the cream sauce to taste. Set the sauce aside.

(7) Cook steaks to desired doneness. (I strongly recommend against cooking past medium, but it is your call.) Let the steaks rest a few minutes after cooking to allow the juices to stay in the meat so that steaks stay juicy.

(8) Top the steaks with the cream sauce before serving.

 

Source : allrecipes,com

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