Sirloin Steak with Bourbon Peppercorn Cream Sauce
Insanely tender, juicy and flavorful smokey bourbon sirloin steak smothered in a restaurant quality steakhouse sauce made with bourbon, beef broth, cream and freshly ground peppercorn. Super easy to make and absolutely delicious!! You'll be coming back to this recipe again and again.
Equipment
Ingredients
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into even cubes
- ½ tablespoon + ½ teaspoon salt
- 4 tablespoons salted butter
- ½ cup heavy whipping cream
Sirloin Steak with Bourbon Peppercorn Cream Sauce
- 1-2 tablespoons olive oil
- 4 AdapTable Meals® Smokey Bourbon Beef Sirloin Steaks (or 1-inch thick 6-ounce steaks)
- 1 tablespoon salted butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ½ cup bourbon
- ½ cup beef broth
- ¾ cup heavy whipping cream
- 1 teaspoon freshly cracked peppercorns
- ½ teaspoon salt
- ½ tablespoon dijon or whole grain mustard
- Optional garnish: fresh chopped parsley, fresh cracked peppercorn and flakey sea salt
Instructions
- Add the potatoes and ½ tablespoon salt to a large pot and cover with water. Boil until fork tender, about 20 minutes. Drain the potatoes and transfer to a large bowl. Add the remaining ½ teaspoon salt, butter and heavy cream, then mash until smooth. Cover and set aside.
- Heat a skillet over medium-high heat with 1 tablespoon of olive oil, adding more as needed. Once hot, add the steaks to the pan. Sear undisturbed about 4-5 minutes until nicely browned. Flip the steaks and sear the other side 4-5 minutes, or until a meat thermometer reads about 140°F for medium doneness, or adjust the cook time to achieve desired internal temperature (see notes). Keep in mind that the internal temperature of the steaks will continue to rise another 5-10 degrees after removed from the heat.
- Transfer the steaks to a plate and loosely cover with tinfoil. Let rest while you prepare the cream sauce.
- Using the same skillet, melt the butter over medium-high heat. Add the garlic and whisk in the flour.
- While whisking, pour in the bourbon and let simmer about 30-60 seconds, or until reduced by half. Then pour in the beef broth. Simmer until thickened, about 1 minute. Reduce heat to medium and whisk in the heavy cream, pepper, salt and dijon mustard. Continue simmering, about 1-2 minutes, or until thickened (do not let it boil rapidly).
- Serve steaks over mashed potatoes and drizzled with bourbon peppercorn cream sauce. If desired, garnish with fresh parsley, fresh cracked peppercorns and flakey sea salt.
Notes
Use a meat thermometer to check the internal temperature of the steak using the guide below:
- Rare: remove the steaks from the heat at 120°F, about 6 minutes of cooking.
- Medium-rare: remove the steaks from the heat at 130°F, about 8 minutes of cooking.
- Medium: remove the steaks from the heat at 140°F, about 9-10 minutes of cooking.
- Medium-well: remove the steaks from the heat at 150°F, about 12 minutes of cooking.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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