Best 3 Creamy Mushroom Whiskey Steak Sauce Recipes

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

STEAK RECIPE WITH WHISKEY MUSHROOM SAUCE

Steps:

• 1. Preheat oven to 375F. Season the steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the steak with cooking oil.
• 2. Heat an oven-safe pan (cast iron preferred) over high heat. When very hot, add the steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature. For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak. For 1 1/2 inch steaks, I recommend checking temperature at the 7 minute mark. 125-130F = rare 130-140F = medium rare 140-150F = medium 150-155F = medium well 160-212F = well-done
• 3. While the steak is the oven, let's cook the mushroom sauce. Heat a sauté pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.
• 4. Pour in the water, chicken bouillon, mustard, whiskey and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.
• 5. Enjoy!

BOURBON AND BABY BELLA MUSHROOM SAUCE

Steps:

• Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
• Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
• Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.