Pan-Seared Steaks with Bourbon-Shallot Sauce: Diary of a Foodie : gourmet.com

Diary of a Foodie

Serves4 to 6

January 2007

Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

Pat steaks dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear steaks in 2 batches, turning over once, until well browned on both sides, about 10 minutes total per batch for medium-rare. Transfer steaks as cooked to a platter.
Add shallots to fat in skillet and sauté over moderately high heat, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Remove from heat and add bourbon, then carefully ignite with kitchen match. Let flames burn out, then boil, stirring and scraping up brown bits, until bourbon is reduced to a glaze, 1 to 2 minutes. Add broth and boil until liquid is reduced by half, 3 to 4 minutes.
Remove from heat and whisk in sage and mustard. Whisk in butter, 1 tablespoon at a time, until incorporated. Stir in any meat juices accumulated on platter and salt and pepper to taste.
Slice steaks and serve with sauce.