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Steak with Asian Mushroom Whiskey Sauce

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Level: Easy

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Description

Everyone loves sauteed mushrooms over steak. Here’s a great twist, using Asian mushrooms. I’ve used Hokto White Beech Mushrooms but you can substitute with fresh shiitake or enoki. The mushrooms are briefly sauteed in a little pat of butter and get a jolt of flavor from the addition of whiskey.

Ingredients

  • 2 whole Steaks Of Your Choice, 1 1/4" Thick (strip, Rib Eye, Sirloin, Etc.)
  • 1 Tablespoon Cooking Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • ½ Tablespoons Butter
  • ¼ whole Onion, Diced
  • 1 whole Clove Garlic, Finely Minced
  • 2 cups To 3 Cups White Beech Mushrooms, Or Your Favorite Fresh Mushrooms
  • ⅛ teaspoons Teaspoon Ground Nutmeg
  • 2 Tablespoons Whiskey
  • 2 Tablespoons Heavy Cream

Preparation

1. Let steaks sit on the counter for 15 minutes to take off the chill. Pat the steaks very dry, brush each side with the oil and season generously with salt and pepper.

2. Heat a grill pan or frying pan over high heat. When very hot, add the steaks and cook 3 minutes. Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness. Let steaks rest while you prepare the mushrooms.

3. Heat a clean frying pan with the butter over medium heat. When the butter starts bubbling, add the onion and saute for 1 minute. Add in the garlic and saute for an additional 30 seconds.

4. To the pan add the White Beech mushrooms and saute for 2 minutes, until the mushrooms are softened. Season with salt, pepper and the nutmeg. Carefully pour in the whiskey (if you have a gas stove top, you may want to turn off the heat while you are pouring in the whiskey). Let simmer for 30 seconds. Stir in the heavy cream and cook for an additional 30 seconds.

4. Taste and adjust with additional seasonings if needed. Serve the mushrooms over the steaks.

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Profile photo of Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll on 8.16.2010

I made this tonight, using a nice red beer instead of whiskey, since that’s what I had on hand. I also used enoki mushrooms, and threw some of the juice from grilling the steak on my George Foreman grill into the sauce….oh my…YUM!!!!

Great recipe, thanks for sharing!

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