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We love our steak nights! Hubby isn’t a huge fan of sauces on his steak, but one in a while he taste one he really likes. Both of us loved this sauce. Having the espresso in it helped me stay awake for the movie after dinner rather than my normal falling asleep half way through. This should also really be good on chicken as well.

Hurry you’ll want to make this with your Valentine’s Day dinner for sure! I used a filet and seasoned it with our house blend seasoning then poured red wine on it to marinate. If you want another marinade feel free to click on the link for Sweet Cayenne and see what marinade they used with the sauce.

Steak with Maple Bourbon Espresso Sauce

(Adapted from Sweet Cayenne)


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1/4 cup bourbon

1/4 cup pure maple syrup, Grade B

1/4 cup reduced-sodium soy sauce

1 tablespoon apple cider vinegar

2 teaspoons instant espresso powder

2 pounds of flat iron steak

Coarsely ground black pepper

Oil for your pan/skillet


12 ounces cleaned and sliced mushrooms (I used Baby Bellas)

Coarse ground kosher salt

Coarsely ground black pepper

2 teaspoons fresh thyme

2 cloves garlic, minced

1 tablespoon butter


Combine all ingredients up until the mushrooms in a small saucepan. Bring to a boil over medium high heat and boil for 2 minutes. Reduce the heat to medium-low and continue to cook the sauce at a robust simmer for 7-8 minutes until it becomes thick and syrupy. Turn off the heat and leave the sauce on the warm stovetop until ready to serve.


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For the mushrooms:

Return the skillet to medium heat. Place 1 tablespoon of oil in the skillet. Add the mushrooms to the pan and spread them out as evenly as possible. Brown the mushrooms undisturbed for 3 minutes. Add salt and pepper to taste and sauté for another 3 minutes, stirring often. Add the thyme and garlic and cook for another minute. Turn off the heat and add the butter, tossing to coat the mushrooms. Keep warm until ready to serve. (I somehow forgot to take pictures of the mushrooms cooking so please enjoy a picture of my new wine glass lol)


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To serve:

Serve with steaks with the sauce and mushrooms spooned over top. If you like, you may slice the steak against the grain into thin pieces before topping with sauce and mushrooms. Enjoy your masterpiece!

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