After a wonderful four days weekend, we are back settled in our routine and we looked forward to enjoying a 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 steaks 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.
Tonight’s February 19, 2013 dinner:Green Salad
Pan Seared New York Steaks with Whiskey and Cream
Rosemary Roasted Potatoes
PAN SEARED NEW YORK STEAKS WITH WHISKEY AND CREAM
4 1 to 1 ¼ inch thick New York steaks
Salt and pepper
1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
¼ cup whiskey (can substitute with cognac)
½ low sodium chicken stock
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ cup heavy cream
Fresh lemon juice
Bring the steaks to room temperature and season each side generously with salt and pepper.
Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. Transfer to a warm platter and cover with aluminum foil.
To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil.
Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.
Season to taste with salt, pepper and lemon juice.
Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them .