Instructions
Step 1: Remove the steak from the refrigerator and let it come to room temperature for about 20 minutes.\nStep 2: Season both sides of the steak generously with salt and black pepper.\nStep 3: Heat olive oil in a skillet over medium-high heat.\nStep 4: Sear the steak for 3–5 minutes per side, depending on desired doneness, then remove and let rest.\nStep 5: In the same skillet, reduce heat to medium and melt the butter.\nStep 6: Add minced garlic and sauté until fragrant.\nStep 7: Carefully pour in the bourbon and let it simmer for 2–3 minutes to cook off the alcohol.\nStep 8: Stir in beef broth, Dijon mustard, and thyme, allowing the sauce to reduce slightly.\nStep 9: Pour in the heavy cream and simmer until the sauce thickens.\nStep 10: Return the steak to the skillet and spoon the sauce over the top.\nStep 11: Cook for an additional 1–2 minutes to combine flavors.\nStep 12: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat to avoid overcooking the steak.
Add a splash of broth or cream when reheating the sauce to maintain consistency.
Freezing is not recommended due to the cream-based sauce.
Continue on the next page