Bourbon Pepper Pan Sauce
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Date: 2019-07-25
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Comments and reviews: 10
Bill Grandone
John this reminds me of a marinade that my sister showed me for shish-ka-bob 2 pounds of beef cut to stew sized chunks1/2 cup soy sauce1/2 cup bourbon2 tablespoons fresh cracked pepper6 cloves crushed garlic or 2 tablespoons minced garli1 teaspoon of Worcestershire sauceMarinade the meat overnight turning over the meat at least 4 or 5 times to let the marinade soak into the meatBefore you are ready to cook the meat, drain the marinade and juices from the meat through a sieve and discard the peppercorns and garlic. Place marinade on medium heat until not quite to a boil and then to low and let simmer until reduced by half. Separate the marinade in two containers. Use one to baste the meat as you cook. Reserve the other for serving. After assembly of the kabobs baste the kabobs while grilling. Serve over a bed of rice, pouring the remaining marinade over the whole. To make a richer serving sauce you can add some melted butter to it.
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John this reminds me of a marinade that my sister showed me for shish-ka-bob 2 pounds of beef cut to stew sized chunks1/2 cup soy sauce1/2 cup bourbon2 tablespoons fresh cracked pepper6 cloves crushed garlic or 2 tablespoons minced garli1 teaspoon of Worcestershire sauceMarinade the meat overnight turning over the meat at least 4 or 5 times to let the marinade soak into the meatBefore you are ready to cook the meat, drain the marinade and juices from the meat through a sieve and discard the peppercorns and garlic. Place marinade on medium heat until not quite to a boil and then to low and let simmer until reduced by half. Separate the marinade in two containers. Use one to baste the meat as you cook. Reserve the other for serving. After assembly of the kabobs baste the kabobs while grilling. Serve over a bed of rice, pouring the remaining marinade over the whole. To make a richer serving sauce you can add some melted butter to it.
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Bill Gilbert
I'm sorry, the ONLY way to prepare a GOOD steak is SOUS VIDE And then reverse sear, which will give you your fond for the sauce, if you reverse sear in a pan. I am Sous Vide'ing an American Wagyu Strip steak right now ( which is not as good as a true Japanese Wagyu ) and would love to make this Bourbon Pepper Pan sauce, unfortunately, I have all of the ingredients except for the heavy cream. I'm going to try it anyway and see how it turns out. I'll report back. Report back: I messed it up so the sauce did not turn out well, but the steak was still awesome.
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I'm sorry, the ONLY way to prepare a GOOD steak is SOUS VIDE And then reverse sear, which will give you your fond for the sauce, if you reverse sear in a pan. I am Sous Vide'ing an American Wagyu Strip steak right now ( which is not as good as a true Japanese Wagyu ) and would love to make this Bourbon Pepper Pan sauce, unfortunately, I have all of the ingredients except for the heavy cream. I'm going to try it anyway and see how it turns out. I'll report back. Report back: I messed it up so the sauce did not turn out well, but the steak was still awesome.
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earlene wallace
Chef John your videos are wonderful and so fun to watch. But for me what makes it is when you cook, you say to your own liking. Just about every chef I've ever watched makes cooking pasta al dente or any kind of meat ( with the exception of hamburgers ) medium rare. I like things well done and I feel like such a freak for feeling this way. In some shows I've seen it seems treasonous for even thinking about eating food well done. So I heartily thank you for saying this. Makes me feel a little less weird.
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Chef John your videos are wonderful and so fun to watch. But for me what makes it is when you cook, you say to your own liking. Just about every chef I've ever watched makes cooking pasta al dente or any kind of meat ( with the exception of hamburgers ) medium rare. I like things well done and I feel like such a freak for feeling this way. In some shows I've seen it seems treasonous for even thinking about eating food well done. So I heartily thank you for saying this. Makes me feel a little less weird.
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james callas
Made this delicious recipe last night for the two of us on a cold, wet and windy evening here in Oregon. The steak of course was great but what made it spectacular was this sauce I might have thrown in some whole peppercorns to add just a little - oh, how can I say it? A little extra perfect peppery punch prior to the pouring onto the steak (strained of course) This recipe served with steak frites' was amazing Thanks John
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Made this delicious recipe last night for the two of us on a cold, wet and windy evening here in Oregon. The steak of course was great but what made it spectacular was this sauce I might have thrown in some whole peppercorns to add just a little - oh, how can I say it? A little extra perfect peppery punch prior to the pouring onto the steak (strained of course) This recipe served with steak frites' was amazing Thanks John
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Jimmy Holloway
I saw this and had to watch your ancient Steak au Poivre video for clarification. Lots less liquor in this one for similar amounts of stock and cream. I had no brandy but wanted to make au poivre last weekend so I used Fleur de Cana 12 anos rum and thought I was being clever. Any brown liquor will do? That aged rum was bang tidy. Plus recipe I used called for 1/2 cup lol Whee
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I saw this and had to watch your ancient Steak au Poivre video for clarification. Lots less liquor in this one for similar amounts of stock and cream. I had no brandy but wanted to make au poivre last weekend so I used Fleur de Cana 12 anos rum and thought I was being clever. Any brown liquor will do? That aged rum was bang tidy. Plus recipe I used called for 1/2 cup lol Whee
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Bill Mayhew
I make something similar but I use white wine instead of the stock and add a tablespoon of Dijon mustard or brown mustard with some seeds in it. Stock might work better than the wine possibly, it would then be the same except the mustard. The mustard kicks it up a little bit. If you like this, I believe you would like that also.
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I make something similar but I use white wine instead of the stock and add a tablespoon of Dijon mustard or brown mustard with some seeds in it. Stock might work better than the wine possibly, it would then be the same except the mustard. The mustard kicks it up a little bit. If you like this, I believe you would like that also.
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John Farmer
My wife and I made this last night and I have to say Chef John, it was simply The Best meal I have ever had in my life Thank you for sharing with us and the world your culinary expertise We didn't have any fat laying around so we cooked in ghee and used beef stock, it was excellent
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My wife and I made this last night and I have to say Chef John, it was simply The Best meal I have ever had in my life Thank you for sharing with us and the world your culinary expertise We didn't have any fat laying around so we cooked in ghee and used beef stock, it was excellent
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Jeffrey Dunbar
Dear Chef John, I just made this but didnt have any bourbon so I used whiskey and cream soda and it turned out great. And it got me thinking that Id love to make a barbecue sauce similar to it, but Im not sure what I could use to replace the cream. Any ideas?
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Dear Chef John, I just made this but didnt have any bourbon so I used whiskey and cream soda and it turned out great. And it got me thinking that Id love to make a barbecue sauce similar to it, but Im not sure what I could use to replace the cream. Any ideas?
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Joseph Boyer
And it doesn't help I was watching this in a parking garage with a steakhouse about 400 feet or so away and all I smelt was steak as that sauce started to reduce I was thinking how the hell do I smell the steak maybe I'm just going insane then I remembered
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And it doesn't help I was watching this in a parking garage with a steakhouse about 400 feet or so away and all I smelt was steak as that sauce started to reduce I was thinking how the hell do I smell the steak maybe I'm just going insane then I remembered
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ahpadt
He's not joking about turning off the fire before adding the bourbon, folks. On my first try a long time ago, I had a ripping hot pan, on the flame which I poured a boatload of cognac into. It formed a really terrifying fireball on my stove. Really scary.
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He's not joking about turning off the fire before adding the bourbon, folks. On my first try a long time ago, I had a ripping hot pan, on the flame which I poured a boatload of cognac into. It formed a really terrifying fireball on my stove. Really scary.
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