Recipe of Vegan Steak Sauce

Boozy Steak With Creamy Mushroom Sauce

With coconut oil and coconut cream in place of the butter and dairy cream.

Recipe Summary Boozy Steak With Creamy Mushroom Sauce

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.

Ingredients | Vegan Steak Sauce

2 (6 ounce) steaks

2 tablespoons peppercorns, ground

1 tablespoon olive oil

2 teaspoons soy sauce

3 tablespoons butter, divided

6 mushrooms, sliced, or more to taste

1 large clove garlic, minced

1 fluid ounce bourbon (such as Maker's Mark®)

½ cup heavy whipping cream

Directions

Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

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.

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.

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.

Info | Vegan Steak Sauce

prep: 10 mins cook: 15 mins additional: 30 mins total: 55 mins Servings: 2 Yield: 2 steaks with sauce

TAG : Boozy Steak With Creamy Mushroom Sauce

Meat and Poultry Recipes, Beef, Steaks,

Images of Vegan Steak Sauce

Vegan Steak Sauce - The basting jus is a simple reduction of wine and beet juice, which is then mounted with vegan butter and seasoned with vegan worcestershire, soy sauce, and liquid aminos.