Bourbon and steak go together like peanut butter and ... enhancing the flavors of both the meat and the mustard. Bordelaise sauce is the more refined counterpart to a basic red wine sauce, adding ...

Once fragrant, pour in the bourbon and stock to deglaze the pan. Stir in brown sugar and simmer until reduced by half, about 6 minutes. Whisk in cold butter followed by the heavy cream. Transfer ...

The onion puree, caramelised onions and bordelaise sauce can be made ahead of time and reheated just before serving. The herb baste is brushed over the steak while it cooks and then a little is ...