Bourbon Peppercorn Steak
Pan seared top sirloin steaks that are simmered in a Bourbon peppercorn sauce. Served alongside fluffy homestyle mashed potatoes and a mix of fresh squash and onions.
- Cook Time 15 mins
- Ingredients 5
- Serves 2-4
- Chef Vincent Alvarado
- 10-12″ Pan
- Oven Mitt
- Measuring Cup
Preheat your oven to 200°F. Heat a large frying pan over MEDIUM-HIGH heat for 1 minute. Next add 1 TBSP of oil and vegetables to the pan. Sprinkle with Restaurant Blend seasoning and sauté for 1-2 minutes, stirring constantly. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
Divide cooked vegetables onto plates and place in oven to keep warm while you cook the steak. Caution: Plates will be hot when removed. Please use oven mitt.
Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil to the pan. Sprinkle both sides of the steaks with Restaurant Blend seasoning and carefully add steaks to the hot pan. Cook steaks for 3 minutes on each side. While steaks are cooking, heat the Homestyle Mashed Potatoes pouch in the microwave. Follow heating instructions on the box.
Cut open Bourbon Peppercorn Sauce pouch, pour sauce into pan, and let simmer for 3 minutes or until internal temperature of steaks reaches desired temp:
Well Done: 155°F +
Medium Well: 140 – 150°F
Medium: 135 – 140°F
Medium-rare: 130 – 135°F
Using an oven mitt, carefully remove plates from oven and portion the potatoes onto the plates with vegetables.
Portion steaks on to plates and cover with the remaining sauce from the pan.