Ghost Pepper Steak with Haunted Bourbon Cream Sauce

 

 

 

 

 

Ingredients:

For the Steak:
2 ribeye or filet mignon steaks
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 small ghost pepper, finely minced (use gloves)
For the Bourbon Cream Sauce:

1 tbsp butter
2 cloves garlic, minced
1/4 cup bourbon
1 cup heavy cream
1/2 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Directions:

Prepare the Steak:

Rub steaks with olive oil, salt, pepper, smoked paprika, and minced ghost pepper.
Let them sit at room temperature for 20 minutes.
Cook the Steak:

Heat a skillet over high heat and sear steaks for 3-4 minutes per side (medium-rare).
Transfer to a plate and let rest.
Make the Bourbon Cream Sauce:

In the same skillet, melt butter and sauté garlic for 1 minute.
Add bourbon and cook for 2 minutes until slightly reduced.
Stir in heavy cream, Dijon mustard, Worcestershire sauce, and Parmesan cheese.
Simmer for 3-4 minutes until thickened.
Serve:

Spoon sauce over steaks and serve immediately.
Time & Serve:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 2