Enjoy this savory, hearty creation with a fresh salad and some dense brown rye bread for a meal guaranteed to impress and satisfy.

Corn oil
4 12-oz New York Strip steaks
1 shallot (Brunoise)
1/2 garlic clove, finely chopped
2 cups Cremini mushrooms, thinly sliced
1/2 cup WhistlePig Straight Rye Whiskey
2 cups demi gloss
1 cup heavy cream
Salt and fresh black pepper, to taste
Rosemary, to garnish

1. Preheat oven to 425*F.
2. Heat a large sauté pan over high heat.
3. Season steaks with salt & pepper.
4. Once the pan is hot, sear steaks on both sides and place on baking sheet. Cook to desired doneness (see chart below).
5. In the same sauté pan, add mushrooms, shallots, and garlic. Once the mushrooms begin to brown, toss the ingredients and cook for two more minutes.
6. Deglaze the pan with WhistlePig Straight Rye Whiskey. *BE CAREFUL* of the flame produced by the whiskey – pour in far from actual flame, and not from the bottle.
7. Once the flame has died down, add the demi gloss and then then heavy cream, and simmer.
8. Add salt & pepper to your desired taste.
9. Remove steak from oven, and artfully plate with the pan sauce and rosemary.
10. Enjoy!

Steak oven chart:

5 minutes = rare
7 minutes = medium rare
10 minutes = medium
12 minutes = medium well
15 minutes = well done