Sunday, September 5, 2010

Whiskey-peppercorn Mushroom Sauce

1 (14 oz.) can beef broth
1 1/2 tsp whole peppercorns, crushed
1 shot (1 1/2 oz) bourbon whiskey
1 c. heavy cream
8 oz. baby portabella mushrooms, sliced
2-3 Tbsp. melted butter

Crush peppercorns with a mortar and pestle and add to broth in a heavy saucepan until broth is reduced by one-half (about a cup). Add whiskey and cream and simmer again until reduced and thickened (stirring often). In the meantime, saute' mushrooms in 2-3 Tbsp. melted butter. Once the sauce is reduced, add the mushrooms and serve over steak. This is perhaps the best steak sauce in the world! :)

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