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Beef with Whiskey and Mushroom Cream

What’s not to like about a lovely pan-seared steak topped with a creamy sauce of mushrooms and whiskey? Absolutely nothing in our books!!! Everything is done in the skillet and all you need alongside is a sauté of fresh spinach and perhaps a roasted potato or two. This is a truly wonderful steak dinner in less than 30 minutes — don’t forget to use lots of freshly ground black pepper!

Beef with Whiskey and Mushroom Cream

4 large fillet or rib-eye steaks, cut in half
4 tsp. Dijon mustard
sea salt and freshly ground black pepper
2 tbs. olive oil
2 tbs. butter
9 oz. mushrooms, thickly sliced
¼ cup whiskey
¼ cup beef stock
¼ cup heavy cream

Bring the steaks to room temperature. Spread with the mustard and season with salt and PLENTY of pepper. Repeat on the other side. Heat a large skillet until very hot and add the olive oil. Add the steaks to the pan and cook for 1-2 minutes per side to achieve a good crusty coating. Add the butter and allow it to turn a nut-brown color, but don’t let it burn, then stir in the mushrooms. When the mushroom start to absorb the pan juices, turn the steaks again and allow to cook 3-4 minutes longer, or until cooked to your liking. Remove to a  plate and leave to rest covered with foil.

Add the whiskey to the pan, taking caution that it not catch fire. (To avoid this, take the pan off the heat, stir in the whiskey, then return to the heat.) Bubble for one minute then add the stock and cream, scraping up any browned bits from the bottom of the skillet, until the sauce is slightly thickened.  Spoon the sauce and mushrooms over the steaks to serve.

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