Recipes
Steak with Bourbon-Garlic Cream Sauce and Garlic-Parmesan Green Beans
This rich and indulgent steak with bourbon-garlic cream sauce is made even better with tender New Zealand beef from The Meat Box. Balanced with a simple side of garlicky Parmesan green beans, it’s the perfect mix of comfort and restaurant-quality flavour you can enjoy at home any time of the year!
Prep Time:
5 mins
Cook Time:
25 mins
Servings:
2-3 people
Steak:
2 steaks of your choice, we recommend using the best quality for the tastiest outcome such as Speckle Scotch Steaks or Wagyu Sirloin Steaks
1 tbsp olive oil
2 tbsp butter
3 garlic cloves, smashed
2–3 sprigs fresh thyme (or rosemary)
Salt and black pepper, to taste
Sauce:
½ cup beef broth
½ cup heavy cream
¼ cup bourbon
1 tsp Dijon mustard
½ tsp crushed red pepper flakes (optional)
Garlic-Parmesan Green Beans:
350g green beans, trimmed
1 tbsp olive oil
2 garlic cloves, minced
2 tbsp grated Parmesan
Squeeze of lemon juice
Salt & pepper
1. Cook the steaks
Pat the steaks dry and season both sides generously with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat.
Add steaks and sear for about 3–4 minutes per side (for medium rare but cook for longer if desired) until nicely browned.
Add butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks for about a minute.
Transfer steaks to a plate and let them rest while you make the sauce.
2. Make the bourbon-garlic cream sauce
Pour off excess fat from the pan, keeping the browned bits.
Carefully add bourbon (it may flame up briefly). Stir and let it reduce slightly.
Stir in beef broth, scraping up any stuck-on bits.
Lower the heat and whisk in cream, Dijon, and red pepper flakes. Let simmer until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
Taste and season with salt and pepper.
3. Cook the green beans
Heat olive oil in a skillet over medium heat.
Add garlic and cook just until fragrant, about 30 seconds.
Toss in green beans and sauté until tender but still crisp, 5–6 minutes.
Season with salt, pepper, lemon juice, and sprinkle with parmesan before serving.
4. Serve
Slice the rested steaks and spoon the bourbon-garlic cream sauce over the top.
Plate with the garlicky parmesan green beans on the side.
