Steaks With Bourbon Whiskey Sauce

"very special and very easy"
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Ready In:




  • Heat oil and 2 TBS butter over medium-high heat.
  • Saute fillets 3-4 minutes on each side for medium rare and longer for more well-done meat.
  • Remove to a warm platter. Season with salt and pepper.
  • Pour oil out of the skillet; add 1 TBS of butter adn the shallots and cook 1 minute.
  • Add beef broth and boil rapidly for 2 minutes, scraping the pan for bits of brown flavor.
  • Add the bourbon; boil 1-2 minutes more.
  • Remove from the heat; stir in remaining 3 TBS of butter, 1 TBS at a time.
  • Pour sauce over the steaks and serve.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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