Ingredients:
- 2 ribeye or filet mignon steaks (about 1-inch thick)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup bourbon
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup chopped fresh parsley (for garnish)
Directions:
- Prepare the steaks: Season the steaks generously with salt and pepper on both sides.
- Cook the steaks: In a large skillet over medium-high heat, heat the olive oil. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest on a plate.
- Make the sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant. Carefully pour in the bourbon and let it simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Add cream and seasonings: Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for about 5 minutes, or until it thickens slightly.
- Serve: Slice the rested steaks and plate them. Spoon the bourbon garlic cream sauce over the steaks and garnish with chopped parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 640 kcal per serving | Servings: 2 servings
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