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Boozy Steak with Creamy Mushroom Sauce

Rated as 4.5 out of 5 Stars

"Peppered steaks seared in cast iron, with a quick, creamy pan mushroom sauce. Simple, elegant dinner for 2. This recipe works with most steaks, but I prefer a nice fillet or chuck eye. A small, thick cut of steak is best."
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55 m servings 704
Original recipe yields 2 servings (2 steaks with sauce)


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  1. Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.
  2. Preheat the oven to 425 degrees F (220 degrees C).
  3. Heat a cast iron skillet over medium-high heat. Place 2 tablespoons butter in the skillet and allow it to melt completely and begin to foam. Cook steaks in the hot skillet until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat with pan drippings.
  4. Transfer skillet to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove steaks from the skillet and allow to rest.
  5. Return skillet to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.

Nutrition Facts

Per Serving: 704 calories; 62.1 7.9 22.6 188 497 Full nutrition

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Very tasty. Didn't have whipping cream (don't use) so the 2 % milk was just fine.

Terrific way to prepare steak. I followed the recipe as written with two exceptions: 1. sells buffalo tenderloins, which I used, in a 5oz. size, perfect for this recipe. W...