Flambéed Steak Au Poivre with Porcini Bourbon Cream Sauce
Indulge in a culinary masterpiece that elevates the classic Steak Au Poivre to a whole new realm of richness and sophistication. This dish features succulent center-cut steak fillets generously encrusted with freshly ground black pepper, seared to perfection, and bathed in a luxurious wild mushroom and bourbon sauce. The deep umami notes of dried porcini mushrooms combine beautifully with a splash of bourbon and a touch of cream, creating a velvety sauce that captivates the senses. Prepare to impress your guests not just with the exquisite flavors, but with the dramatic flair of flambéing the steaks, filling the air with enticing aromas that delight the palate. Perfect for special occasions or an elevated weeknight dinner, this dish promises to turn any meal into a celebration.
6
Servings
583
Calories
11
Ingredients
Ingredients
fresh coarse ground black pepper
1.5 teaspoons (Freshly ground)
center-cut steak fillets
6 (1 1/2 inches thick)
Bourbon
1/2 cup (Divided for marinating and flambéing)
dried porcini mushrooms
1.5 ounces (Rehydrated and finely chopped)
boiling water
1 cup (For soaking mushrooms)
vegetable oil
1 tablespoon (For sautéing)
unsalted butter
2 tablespoons (For sautéing)
minced shallot
1/2 cup (Minced)
garlic
1 clove (Minced)
heavy cream
3/4 cup (For sauce)
salt
to taste
Instructions
1
Begin by generously rubbing the prepared steaks with fresh coarse-ground black pepper, ensuring an even coating on all sides.
2
Place the steaks in a shallow dish and drizzle 1/4 cup of bourbon over them. Cover the dish with plastic wrap and let it marinate at room temperature for 1 to 2 hours to enhance the flavors.
3
While the steaks are marinating, place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Allow them to sit for 20 minutes until they are rehydrated and tender.
4
Preheat your oven to 225°F (107°C) while you prepare the mushrooms.
5
Once the mushrooms are ready, carefully remove them from the soaking liquid, but be sure to reserve the liquid. Rinse the mushrooms thoroughly, discarding any tough bits, and finely chop them.
6
Strain the mushroom soaking liquid through a sieve lined with cheesecloth, setting aside 1/2 cup for later use.
7
In a large, heavy skillet, heat the vegetable oil and butter over high heat until it shimmers but does not smoke.
8
Add the marinated steaks to the skillet and sear them for about 2 minutes on each side until beautifully browned.
9
Remove the skillet from the heat, carefully add the remaining 1/4 cup of bourbon, and standing back, ignite the bourbon with a long match. Shake the pan gently until the flames subside, creating a show-stopping spectacle.
10
Transfer the seared steaks to a heatproof platter and place them in the preheated oven to finish cooking to your desired doneness, approximately 15 minutes for medium.
11
While the steaks are in the oven, return the skillet to medium heat and add the minced garlic and shallots. Sauté the mixture, covered, for about 6 to 8 minutes until the shallots are soft and translucent.
12
Increase the heat to high, pour in the reserved 1/2 cup of mushroom soaking liquid, and cook while stirring until the sauce has thickened and is syrupy, about 2 minutes.
13
Stir in the heavy cream and continue to cook for an additional 2 to 3 minutes until the sauce has slightly reduced and thickened.
14
Fold in the chopped porcini mushrooms, reduce the heat to low, and let the sauce simmer for another 2 minutes. Season with salt to taste.
15
Once the steaks are cooked to your liking, transfer them to warmed plates. Stir any meat juices from the platter into the sauce and spoon generously over each steak.
16
Serve immediately and enjoy the richness of flavors!
Nutrition Information
40g
Fat
9g
Carbs
48g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Flambéed Steak Au Poivre with Porcini Bourbon Cream Sauce?
It is an elevated version of the classic French Steak Au Poivre featuring pepper-encrusted steaks, a dramatic bourbon flambé, and a rich sauce made with dried porcini mushrooms and heavy cream.
What cut of meat is recommended for this recipe?
The recipe calls for 6 center-cut steak fillets, each approximately 1 1/2 inches thick.
How should the black pepper be prepared?
You should use 1.5 teaspoons of fresh coarse-ground black pepper to create an even crust on all sides of the steaks.
How long should the steaks marinate in bourbon?
The steaks should marinate in 1/4 cup of bourbon at room temperature for 1 to 2 hours.
How do I prepare the dried porcini mushrooms?
Rehydrate them by pouring 1 cup of boiling water over the dried mushrooms and letting them sit for 20 minutes until tender.
Should I keep the mushroom soaking liquid?
Yes, you should reserve 1/2 cup of the soaking liquid, strained through cheesecloth, to use as a base for the sauce.
What is the correct oven temperature for finishing the steaks?
Preheat your oven to 225°F (107°C) to finish the steaks after searing.
What fats are used for searing the steaks?
A combination of 1 tablespoon of vegetable oil and 2 tablespoons of unsalted butter is used for high-heat searing.
How long should I sear the steaks?
Sear the marinated steaks for about 2 minutes on each side until they are beautifully browned.
How do I flambé the steaks safely?
Remove the skillet from the heat, add 1/4 cup of bourbon, and ignite it with a long match while standing back, shaking the pan gently until the flames subside.
How long do the steaks need to stay in the oven for medium doneness?
After searing and flambéing, place them in the oven on a heatproof platter for approximately 15 minutes.
How are the shallots and garlic prepared for the sauce?
Sauté 1/2 cup of minced shallots and 1 minced garlic clove in the skillet, covered, for 6 to 8 minutes until soft.
How do you thicken the mushroom sauce?
Increase the heat to high and cook the reserved mushroom liquid until syrupy, then add heavy cream and reduce for another 2 to 3 minutes.
What type of cream is best for the bourbon sauce?
The recipe specifies using 3/4 cup of heavy cream to create a velvety, rich texture.
When do I add the rehydrated porcini mushrooms to the sauce?
Fold the finely chopped mushrooms into the sauce after the cream has reduced, then simmer on low for 2 minutes.
Should I include the juices from the rested meat?
Yes, stir any meat juices from the platter into the sauce just before serving to enhance the flavor.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What is the calorie count per serving?
Each serving contains approximately 583 calories.
What is the protein content of this dish?
One serving provides 48g of protein.
How much fat is in one serving?
There are 40g of fat per serving in this recipe.
What is the carbohydrate content?
This dish is relatively low in carbohydrates, with about 9g per serving.
Is this recipe suitable for special occasions?
Yes, the dramatic flambé technique and sophisticated flavor profile make it perfect for celebrations or elegant dinners.
What does 'Au Poivre' mean?
'Au Poivre' is a French culinary term meaning 'with pepper,' referring to the thick coating of peppercorns on the steak.
Can I use any type of bourbon?
Yes, any standard bourbon will work for both the marinade and the flambé process.
Why must the mushroom liquid be strained?
Straining through a sieve or cheesecloth removes any grit or sediment that may have come off the dried mushrooms.
Do I need to salt the steak?
The recipe suggests seasoning the final sauce with salt to taste before spooning it over the steaks.
What equipment is recommended for the flambé?
A large, heavy skillet and a long-reach match are recommended for safety and even heat distribution.
What flavor profile does the porcini mushroom add?
Dried porcini mushrooms provide deep, earthy umami notes that complement the richness of the bourbon and cream.
Is the alcohol content fully removed?
While the flambé process burns off much of the alcohol, some residual flavor and a trace amount of alcohol may remain in the sauce.
How should this dish be served?
Serve the steaks immediately on warmed plates, generously covered with the porcini bourbon cream sauce.