Steak with Creamy Sauce with Mushrooms and Whiskey
4 servings
20 minutes
The recipe is taken from the book "The Art of the Perfect Steak" by Marcus Pohlman. "From a handful of fresh wild mushrooms, a drop of whiskey and cream, you can quickly prepare a delicious sauce with a unique taste.
1
Prepare the sauce. Cut or tear off the stems of large mushrooms if there are any. Leave a few small mushrooms for garnishing the dish. Remove dirt from the mushrooms with a brush or paper towels. Do not wash in water. Heat some butter in a pan and sauté the mushrooms over medium heat until browned. Remove from the pan and set aside. Pour in beef broth, cream, and whiskey and mix thoroughly. Let the sauce simmer on low heat for about 20 minutes until only one-third of the original volume remains. Return the mushrooms to the pan (don't forget to save some for garnishing) and mix well. Keep the sauce warm. This sauce also pairs wonderfully with grilled ribeye or thick sirloin steak.
- Fresh mushrooms: 200 g
- Butter: to taste
- Beef broth: 150 ml
- Heavy cream: 0.8 glass
- Whiskey: 1 tablespoon
2
Fry the meat. Let the meat sit on the table to warm up to room temperature. Sprinkle with salt and coarsely ground pepper. Heat the pan over high heat. When the pan is hot, reduce the heat slightly. Melt a piece of butter and wait until it stops foaming and starts to darken. Sear the steaks over medium heat for 1-2 minutes on each side (rare; for medium rare, it takes 3 minutes, and for medium, 4). Lower the heat if you feel the butter is about to burn.
- Beef steak: 4 pieces
- Butter: to taste
3
Let the steaks rest for 5 minutes under a free 'tent' made of aluminum foil. Meanwhile, add freshly squeezed lime juice to the sauce.
- Lime: 1 piece
4
Serve the steaks on warmed plates, generously drizzled with sauce. Garnish each portion with a few small mushrooms.
- Fresh mushrooms: 200 g