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Boozy Steak with Creamy Mushroom Sauce

"Peppered steaks seared in cast iron, with a quick, creamy pan mushroom sauce. Simple, elegant dinner for 2. This recipe works with most steaks, but I prefer a nice fillet or chuck eye. A small, thick cut of steak is best."

Ingredients :

• 2 (6 ounce) steaks
• 2 tablespoons peppercorns, ground
• 1 tablespoon olive oil
• 2 teaspoons soy sauce
• 3 tablespoons butter, divided
• 6 mushrooms, sliced, or more to taste
• 1 large clove garlic, minced
• 1 fluid ounce bourbon (such as Maker's Mark®)
• 1/2 cup heavy whipping cream

Instructions :

Prep : 10M	Cook : 2M	Ready in : 55M

• Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Heat a cast iron skillet over medium-high heat. Place 2 tablespoons butter in the skillet and allow it to melt completely and begin to foam. Cook steaks in the hot skillet until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat with pan drippings.
• Transfer skillet to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove steaks from the skillet and allow to rest.
• Return skillet to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.

Notes :

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