After a wonderful four days weekend, we are back settled in our routine and we looked forward to enjoying an homemade dinner. And of course, without thinking about it twice, steak was the request in our household. I tried a simple yet succulent sauce with our steaks. Whiskey and cream sauce has been around for a very long time and originally was prepared table side throughout French restaurants. The buttery tender steak are the perfect combination with the zesty sauce. We choose New York steaks, however fillets, boneless sirloin or rib eye can be an excellent alternative cuts. Cognac is a great substitute to the whiskey. As with any spirits been added to or near a hot pan and flame, caution as to easy pouring the whiskey into the skillet and keep your body to a distance. Simple green salad to start the meal, and rosemary roasted potatoes to help with the wonderful sauce and steak. Bon Appetit!!
Category: Main Dish
Cuisine: French
4 1 to 1 ¼ inch thick New York steaks
Salt and pepper
1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
1/4 cup whiskey (can substitute with cognac)
1/2 cup low sodium chicken stock
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/2 cup heavy cream
Fresh lemon juice
Tasty! I used Cognac and ribeye steaks instead..
deebo33Love this! Super simple and the flavor of the sauce is amazing. Almost no prep time as the chopping of the shallots is the most intensive part. I could easily get this delicious dinner done in under 20 minutes and I looked like a rock star.
mattdenioA nice change from my standard "marchand de vin" for when grilling is rained out. No more trouble but quite a bit more elegant. I had no heavy cream but half-and-half worked really well - the sauce thickened nicely anyway. Will definitely make this again.
RhumBabaFantastic! I have made this several times now and have been the kitchen hero.
brentshort
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