Recipe

Dinner

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Sirloin Steaks
Salt & Black Pepper
Olive Oil
Whiskey
Beef Stock
Heavy Cream
Dijon Mustard

Pan-Seared Steak w/ Whiskey Sauce

Total time: 30 min
Servings: 2
  • 2 Sirloin Steaks
  • 1/8 tsp. Salt & Black Pepper
  • 1 tbsp. Olive Oil
  • 1/4 c. Whiskey
  • 1/2 c. Beef Stock
  • 2 tbsp. Heavy Cream
  • 1 tsp. Dijon Mustard
  • Warm a medium skillet over medium-high heat. Season the steaks with salt and pepper. Add the oil and steaks to the pan and cook for 4 minutes per side. Take the steaks out of the pan and set aside to rest for 5 minutes.
  • Drain the fat out of the pan and pour in the whiskey. Cook the whiskey for about 30 seconds to cook off the alcohol. Add the beef stock, increase the heat to high, and bring to a boil. Boil the stock for about 3 minutes, or until reduced by half. Add the cream and cook for another 2 minutes.
  • Remove from the heat and stir in the mustard. Taste the sauce and season with salt and pepper as needed.
  • Pour any juices that have accumulated around the steaks into the sauce, stir, then pour the sauce over the steaks and serve.