This was by far the best steak I have ever prepared. This recipe must be prepared in stages start your peppercorn sauce at least 3 hrs before your dinner is expected, you can prepare the rest of your meal while you wait for your sauce to thicken follow my steps and you won't go wrong. I started the peppercorn sauce first I let it simmer at a slow roll for about an hour after I added the heavy cream I stirred it frequently until it reduced to a creamy consistency. In a large skillet I sauteed portabello mushrooms, shallots, and onion until tender than added the whiskey, peppercorn sauce and dijon mustard( I added 2 tble spoons ). I allowed 1 to 1 1/2 hrs at a slow roll for this to thicken. It was fabulous! I also made the crab stuffing using 2 6oz cans of crab and 1/2 tsp of creole seasoning 1/2 tsp of old bay seasoning. I prepared the stuffing while the peppercorn sauce was simmering. I placed the stuffing in a small baking dish and refrigerated until I cooked the steaks I cooked in the oven @ 350 for 20 min it was divine!!!! As for the steaks, I seasoned with garlic powder, adobo, and cracked pepper. I did not wrap in bacon However, I cooked 4 thick sliced pieces and cut in large pieces I seared my steaks in a combination of olive oil and bacon grease well done 10 min each side. med 6 min each side. I also sauteed some additional potabello mushroom after the steaks were to my desired doneness I topped with sauteed mushrooms and thick bacon planks and than poured the sauce ov
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