Steak with Asian Mushroom Whiskey Sauce

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   1.

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   Let steaks sit on the counter for 15 minutes to take off the chill.

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   Pat the steaks very dry, brush each side with the oil and season generously with salt and pepper.

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   2.

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   Heat a grill pan or frying pan over high heat.

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   When very hot, add the steaks and cook 3 minutes.

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   Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness.

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   Let steaks rest while you prepare the mushrooms.

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   3.

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    Heat a clean frying pan with the butter over medium heat.

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    When the butter starts bubbling, add the onion and saute for 1 minute.

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    Add in the garlic and saute for an additional 30 seconds.

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    4.

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    To the pan add the White Beech mushrooms and saute for 2 minutes, until the mushrooms are softened.

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    Season with salt, pepper and the nutmeg.

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    Carefully pour in the whiskey (if you have a gas stove top, you may want to turn off the heat while you are pouring in the whiskey).

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    Let simmer for 30 seconds.

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    Stir in the heavy cream and cook for an additional 30 seconds.

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    4.

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    Taste and adjust with additional seasonings if needed.

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    Serve the mushrooms over the steaks.

No additional tips available.