This decadent Whiskey creamy pepper sauce works well not only with bavette steak but with any cut of steak. So feel free to adapt it, and we hope you will enjoy it at least as much as we did.
1.Drizzle both sides of the steak with some olive oil and sprinkle with salt and pepper and set aside.
2.In a saucepan add the beef broth, whiskey, and dijon mustard. Once it comes to a boil, turn the heat down to medium. Cook 10 minutes, stirring occasionally.
3.Add the cream, garlic powder, and red pepper flakes. Cook 5-8 more minutes, stirring occasionally. Whisk in the cornstarch during the last 2 minutes. Taste for seasoning and add salt and pepper to taste. Note: If sauce is too thin let it cook a few more minutes to reduce or add a little more cornstarch, it does thicken slightly at room temperature.
4.In a large pan (ideally cast iron) over medium high heat add 1 Tbsp more of the olive oil and place the steak in the center of the pan. Cook for 3-4 minutes, flip and cook an additional 3-4 minutes for medium-rare to medium doneness. Remove the steak and place on a cutting board to rest.
5.Slice the steak against the grain and serve with whiskey cream sauce. Serve with mashed potatoes on the side, the whiskey cream sauce is so good with the potatoes!
2 x 200g Bavettes (flank steaks) or your choice of steak cuts