Steak & Mushroom Whiskey Peppercorn Sauce Linguine by @dennistheprescott

1h30

4 servings

🥩

680 g

Flank steak

🍇

1 tbsp

Grapeseed oil

⚫

1.5 tbsp

Black peppercorns

🧈

60 ml

Butter

🧅

2

Shallots

🍄

960 ml

Mushrooms

🥃

80 ml

Whiskey

🧄

3

Garlic cloves

🍋

1

Lemon zest

🥛

500 ml

Heavy cream

🍝

450 g

Linguine

🧅

2 tbsp

Fresh chives

🍋

0.5

Lemon juice

🧂

Fleur de sel

🧂

Sea salt

⚫

Cracked black pepper

🌿

Thyme

  1. Preheat

    Preheat your Traeger grill to 225 degrees F.

  2. Season
    • Flank steak
    • Sea salt

    Season the steak all over with sea salt and cracked black pepper.

  3. Insert
    • Flank steak

    Insert a Meater thermometer into the steak, then place it on the grill and smoke for about 1 hour.

  4. Heat
    • Grapeseed oil
    • Flank steak
    • Butter

    Heat a skillet, add the oil, then add the steak and butter.

  5. Cook
    • Flank steak
    • Butter

    Cook the steak, turning every minute and constantly basting with the butter, until it reaches medium rare, pulling it to rest when the Meater probe reads 125 degrees F.

  6. Heat
    • Crushed black peppercorns

    Heat a skillet over medium heat and add the peppercorns.

  7. Add
    • Butter
    • Black peppercorns

    When the peppercorns are fragrant and toasted, add the butter and let it melt.

  8. Add
    • Shallots
    • Sea salt

    Add the shallots and a pinch of salt and cook until softened, about 2-3 minutes.

  9. Add
    • Mushrooms
    • Thyme
    • Sea salt

    Add the mushrooms and thyme and another pinch of salt, and cook until starting to brown, about 8-10 minutes.

  10. Add
    • Whiskey

    Move the skillet off the flame, add the whiskey, and very carefully let a flame catch, then cook until the whiskey has almost entirely evaporated.

  11. Add
    • Garlic cloves
    • Heavy cream
    • Lemon zest

    Add the garlic, cream, lemon zest, and a pinch of salt, and cook over medium heat until bubbling and thickened.

  12. Cook
    • Linguine

    Cook the linguine in salted water according to the package directions until al dente.

  13. Cook
    • Linguine

    Reserve about 1/4 cup of the pasta cooking liquid.

  14. Toss
    • Linguine

    Toss the pasta and sauce together, adding a little pasta cooking liquid, and mix well.

  15. Plate
    • Linguine
    • Flank steak
    • Fleur de sel

    Plate the pasta, then top with the sliced steak, fleur de sel, chives, and a squeeze of lemon.

Steak & Mushroom Whiskey Peppercorn Sauce Linguine by @dennistheprescott

1h30

4 servings

🥩

680 g

Flank steak

🍇

1 tbsp

Grapeseed oil

⚫

1.5 tbsp

Black peppercorns

🧈

60 ml

Butter

🧅

2

Shallots

🍄

960 ml

Mushrooms

🥃

80 ml

Whiskey

🧄

3

Garlic cloves

🍋

1

Lemon zest

🥛

500 ml

Heavy cream

🍝

450 g

Linguine

🧅

2 tbsp

Fresh chives

🍋

0.5

Lemon juice

🧂

Fleur de sel

🧂

Sea salt

⚫

Cracked black pepper

🌿

Thyme

Preparation Steps

  1. Step 1/15

    Preheat your Traeger grill to 225 degrees F.

  2. Step 2/15

    Season the steak all over with sea salt and cracked black pepper.

    🥩Flank steak
    🧂Sea salt
    ⚫Cracked black pepper

  3. Step 3/15

    Insert a Meater thermometer into the steak, then place it on the grill and smoke for about 1 hour.

    🥩Flank steak
    Meater thermometer

  4. Step 4/15

    Heat a skillet, add the oil, then add the steak and butter.

    🍇Grapeseed oil
    🥩Flank steak
    🧈Butter
    🍳Skillet

  5. Step 5/15

    Cook the steak, turning every minute and constantly basting with the butter, until it reaches medium rare, pulling it to rest when the Meater probe reads 125 degrees F.

    🥩Flank steak
    🧈Butter
    🍳Skillet
    🥢Tongs
    Meater thermometer

  6. Step 6/15

    Heat a skillet over medium heat and add the peppercorns.

    ⚫Crushed black peppercorns
    🍳Skillet

  7. Step 7/15

    When the peppercorns are fragrant and toasted, add the butter and let it melt.

    🧈Butter
    🍳Skillet

  8. Step 8/15

    Add the shallots and a pinch of salt and cook until softened, about 2-3 minutes.

    🧅Shallots
    🧂Sea salt
    🍳Skillet

  9. Step 9/15

    Add the mushrooms and thyme and another pinch of salt, and cook until starting to brown, about 8-10 minutes.

    🍄Mushrooms
    🌿Thyme
    🧂Sea salt
    🍳Skillet

  10. Step 10/15

    Move the skillet off the flame, add the whiskey, and very carefully let a flame catch, then cook until the whiskey has almost entirely evaporated.

    🥃Whiskey
    🍳Skillet

  11. Step 11/15

    Add the garlic, cream, lemon zest, and a pinch of salt, and cook over medium heat until bubbling and thickened.

    🧄Garlic cloves
    🥛Heavy cream
    🍋Lemon zest
    🧂Sea salt
    🍳Skillet

  12. Step 12/15

    Cook the linguine in salted water according to the package directions until al dente.

    🍝Linguine
    🍝Pasta pot

  13. Step 13/15

    Reserve about 1/4 cup of the pasta cooking liquid.

    🍝Linguine
    🍝Pasta pot

  14. Step 14/15

    Toss the pasta and sauce together, adding a little pasta cooking liquid, and mix well.

    🍝Linguine
    🍳Skillet

  15. Step 15/15

    Plate the pasta, then top with the sliced steak, fleur de sel, chives, and a squeeze of lemon.

    🍝Linguine
    🥩Flank steak
    🧂Fleur de sel
    🧅Fresh chives
    🍋Lemon juice

Composition

Ingredients

Types

Meat, Oil, Spices, Dairy, Vegetables, Alcohol, Fruit, Grains, Pasta, Herbs

Ingredients

Flank steak, Grapeseed oil, Black peppercorns, Butter, Shallots, Mushrooms, Whiskey, Garlic cloves, Lemon zest, Heavy cream, Linguine, Fresh chives, Lemon juice, Fleur de sel, Sea salt, Cracked black pepper, Thyme

Notes

Grapeseed oil (or other neutral oil), Black peppercorns (crushed), Butter (divided), Shallots (finely diced), Mushrooms (sliced, cremini and oyster preferred), Garlic cloves (minced), Lemon zest (zest of 1 lemon, grated), Fresh chives (minced), Fleur de sel (or finishing salt, for the steak), Sea salt (to taste), Cracked black pepper (to taste), Thyme (amount not given)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Nut-Free, High-Protein, soy-free, Sugar-Free

Calories

815 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 55g, Fat: 48g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4.2mg, Zinc: 6.5mg, Potassium: 680mg, Sodium: 680mg, Calcium: 110mg

Vitamins

Vitamin B12: 2.8µg, Vitamin A: 420µg, Vitamin C: 8mg, Niacin (B3): 9mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Meater thermometer, Skillet, Tongs, Pasta pot, Grater

Appliances

Grill, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Comfort Meal, Weekend Dinner, Date Night

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Silky, Al Dente

Flavors

Savory, Rich, Smoky, Peppery, Boozy, Garlicky, Citrusy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,refrigerate promptly after cooling), reheating : within 2-3 days (reheat gently on the stovetop with a splash of cream or milk to loosen the sauce,reheat steak separately to avoid overcooking), freezing : up to 1 month (not recommended for best texture due to cream sauce separating and pasta becoming mushy,if freezing, store sauce and steak separately from pasta)