I deglazed with about 1-2 shots worth of bourbon, but you could use red wine or any thing really. It's just what I had. I cooked the alcohol off here for about 1-2 minutes.
Stir in 1 cup of beef stock and about 1/4 cup of heavy cream and 2-3 teaspoons of coarse ground pepper. Feel free to add more cream if you like it rich. Reduce until it's able to coat the back of a spoon. Between 5-10 minutes depending on the size of your pan and the heat.
Finish with a teaspoon of butter. Optional but gives it a nice glossy look and good mouth feel.
I didn't add any garlic due to the fact that I butter basted the steak in the same pan with a few whole cloves of garlic so the oil was already infused. Hope it turns out well for you.
[Homemade] Steak with mushroom and peppercorn sauce. balsamic glazed Brussel sprouts
shakenbakejake2 OP t1_iue3xpj wrote
Reply to comment by OxtailAspic in [Homemade] Steak with mushroom and peppercorn sauce. balsamic glazed Brussel sprouts by shakenbakejake2
For sure! This makes about one steak's worth of sauce.
In the same pan you sear the steak in, reduce the heat to medium. Add 4 sliced mushrooms and sauté until they've got some colour.
I deglazed with about 1-2 shots worth of bourbon, but you could use red wine or any thing really. It's just what I had. I cooked the alcohol off here for about 1-2 minutes.
Stir in 1 cup of beef stock and about 1/4 cup of heavy cream and 2-3 teaspoons of coarse ground pepper. Feel free to add more cream if you like it rich. Reduce until it's able to coat the back of a spoon. Between 5-10 minutes depending on the size of your pan and the heat.
Finish with a teaspoon of butter. Optional but gives it a nice glossy look and good mouth feel.
I didn't add any garlic due to the fact that I butter basted the steak in the same pan with a few whole cloves of garlic so the oil was already infused. Hope it turns out well for you.