Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Introduction

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a dish that exudes elegance and flavor. The rich and tender bavette steak is seared to perfection in a cast iron skillet, and then it’s drizzled with a creamy sauce infused with the warmth of whiskey and the savory goodness of garlic. This recipe is perfect for a special occasion or when you want to treat yourself to a restaurant-quality meal at home. Let’s get cooking!

Ingredients You’ll Need

For the Bavette Steak:

• 2 bavette steaks (about 8-10 ounces each)
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper to taste

For the Whiskey Garlic Cream Sauce:

• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1/4 cup of whiskey (bourbon or your preferred variety)
• 1 cup of heavy cream
• Salt and freshly ground black pepper to taste
• Fresh parsley leaves for garnish (optional)

Instructions

1. Preheat the Cast Iron Skillet

• Place your cast iron skillet on the stove over medium-high heat. Allow it to heat up for a few minutes until it’s smoking hot.

2. Season and Sear the Bavette Steaks

• While the skillet is heating, season both sides of the bavette steaks generously with salt and freshly ground black pepper.
• Add the olive oil to the hot cast iron skillet. Carefully place the steaks into the skillet. Sear them for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
• Once seared to your liking, remove the steaks from the skillet and transfer them to a plate. Cover them loosely with aluminum foil and let them rest while you prepare the sauce.

3. Make the Whiskey Garlic Cream Sauce

• In the same cast iron skillet, add the butter and minced garlic. Sauté the garlic for about 1-2 minutes until it becomes fragrant.
• Pour in the whiskey, and using a wooden spoon or spatula, deglaze the skillet by scraping up any browned bits from the bottom. Allow the whiskey to simmer for a minute or two to reduce slightly.
• Reduce the heat to low, and slowly pour in the heavy cream, stirring continuously to combine.
• Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency. Season with salt and freshly ground black pepper to taste.

4. Serve the Cast Iron Bavette Steak

• Place the seared bavette steaks on serving plates.
• Spoon the whiskey garlic cream sauce generously over the steaks.
• Garnish with fresh parsley leaves if desired for a pop of color and freshness.

Enjoy Your Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce!

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a true gourmet delight. The perfectly seared bavette steak paired with the creamy, whiskey-infused sauce creates a symphony of flavors that will impress anyone lucky enough to enjoy it. Serve it with your favorite side dishes, such as mashed potatoes or roasted vegetables, for a complete and decadent meal.

Whether it’s a special occasion or you’re simply craving a luxurious dinner, this recipe is sure to satisfy your culinary desires. Enjoy every tender and flavorful bite!

Source: homemadehome.com

Yield: 4

Dulce De Leche and Chocolate Mousse Jars

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If you’re looking to impress with a dessert that’s both visually stunning and incredibly delicious, look no further than Dulce De Leche and Chocolate Mousse Jars. This delightful treat combines the rich, caramel-like flavor of dulce de leche with the smooth, indulgent taste of chocolate mousse. Perfect for any occasion, these jars are sure to wow your guests and satisfy your sweet tooth. Let's dive into how you can create this delectable dessert.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• Cake Ingredients:
• 1 stick butter
• 1/2 cup semi-sweet chocolate chips
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/4 cup granulated sugar
• 1 tsp vanilla
• 1/3 cup sour cream
• 1/3 cup boiling water
• Dulce de Leche Syrup:
• 1/2 cup dulce de leche
• 1/4 cup milk
• Chocolate Mousse:
• 1 3/4 cups semi-sweet or milk chocolate chips
• 4 tbsp butter
• 4 egg yolks
• 1 tbsp sugar
• 3 cups heavy cream

Instructions

1. Preheat the oven to 375 F. Line the baking sheet with slightly oversized parchment paper.
2. To prepare the chocolate cake, melt the butter and chocolate chips over double boiler or in microwave. Stir and set aside.
3. In a medium mixing bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir and set aside.
4. In a large bowl, whisk together the eggs with sugar and vanilla. Beat until smooth and add the cooled butter/chocolate mixture. Whisk to combine and gradually add the flour mixture, then the sour cream. Be sure to mix until JUST combined (do not over mix) – then quickly stir in the hot water.
5. Pour the batter into the baking sheet and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool, then crumble the cake with 2 forks.
7. To make the chocolate mousse, melt the butter and chocolate chips over double boiler or in microwave. Stir and set aside.
8. In a small sauce pan whisk together the egg yolks, sugar and a few tablespoons of water. Place on the stove over medium low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 3-4 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.
9. Place the cream in the bowl of a standing mixer and whip until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Reserve a few tablespoons for topping and place in the fridge.
10. Place half of the remaining whipped cream in to the cooled chocolate mousse mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.
11. To assemble the dessert line up 4 mason jars or glasses. Drizzle the bottom of each jar with 1 tablespoon of the dolce de leche syrup (combine milk and dolce de leche), then crumble in a layer of the cake. Drizzle that with another tablespoon or so of syrup, then add a layer of mouse.
12. Repeat for another layer and finish with the layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more syrup. Refrigerate 2 hours or until ready to serve.