Roast Beef with Bourbon Mushroom Sauce

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Excellent gravy - but really thrilled to find that the recipe was completed by a reviewer as it was a last minute decision while beef was in the oven!!! Family loved it - thought it tasted like gourmet restaurant style gravy.

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Hi Everyone,

I haven't tried this recipe yet, but I plan on it because I love beef and I think the sauce could go perfect with a steak. I noticed the recipe wasn't finished when it came to the sauce, so I googled it and got the rest of the recipe. So here it is for everyone that wants it:

In a large saucepan over medium-high heat, add 4 tablespoons butter. Add garlic, mushrooms and onion and cook for 4 to 5 minutes until nicely browned. Add flour and mix well to form pasty roux. *Cook's Note: When adding alcohol to any dish, remove pan from flame. Remove pan from the flame, then add bourbon and scrape pan with a wooden spoon. Add stock and mix well removing any lumps. Bring sauce to a boil and allow to simmer for 10 minutes until sauce thickens. Add salt and pepper, if needed. Add 1 tablespoon cold butter and whisk together. Stir in reserved roast beef juice. Finish with parsley. Serve on top or along side of roasted meat.

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Can u please tell me the full recipe for the bourbon mushroom sauce?

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Incomplete Recipe. As Rosemary Meyers said in her review Lucky I know how to cook. Tasty gravy.

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The gravy recipe is incomplete??? Lucky I now how to cook so I could figure it out : It was very tasty!

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Excellent!

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That mushroom sauce was to die for.I can still smell it right now! And the beef was a killer meal. Thanks Mr. Aaron! And keep up the great work

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Just saw this episode a few days ago. Here is the completion of the sauce:

After the mushrooms and onions are nicely browned you add the flour and form a roux.

Then you add the bourbon and burn off the alcohol flambe style and make a manly face while doing it.

Cook for a minute or two, stirring to incorporate, then add the beef stock. Reduce.

Take off heat and mount it with the remaining butter. Add chopped parsley.

Going to be making it tonight. Good luck all.

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Give us a weight for the "1 whole Beef Striploin, trimmed with some fatback remaining", as these cuts come in many sizes.
When does the bourbon go in?? Do you flame it? What?

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A 3rd request, please finish this recipe!