Pan Seared New York Steak with Whiskey Cream Sauce

Pan Seared New York Steak with Whiskey Cream Sauce

After a wonderful four days weekend, we are back settled in our routine and we looked forward to enjoying an homemade dinner. And of course, without thinking about it twice, steak was the request in our household. I tried a simple yet succulent sauce with our steaks. Whiskey and cream sauce has been around for a very long time and originally was prepared table side throughout French restaurants. The buttery tender steak are the perfect combination with the zesty sauce. We choose New York steaks, however fillets, boneless sirloin or rib eye can be an excellent alternative cuts. Cognac is a great substitute to the whiskey. As with any spirits been added to or near a hot pan and flame, caution as to easy pouring the whiskey into the skillet and keep your body to a distance.

This recipe contains steak (strip, new york), salt, butter (unsalted), shallots, , chicken stock (low sodium), worcestershire, mustard (dijon), heavy cream, lemons, black pepper

4 servings

Prep time: 10 min

Cook time: 20 min