Instant Pot Cubed Steak Au Poivre

Isaiah 48:22

    [22] “There is no peace,” says the LORD, “for the wicked.”

4 cubed steaks, each cut steak into 4 pieces

1 small shallot, diced 

1/2 c chopped mushrooms 

1 T steak seasoning ( I use wood fired garlic)

1 T Seasoned meat tenderizer 

1 t coarse black pepper 

2 T cornstarch 

1 T olive oil

3 T clarified butter, divided

1/4 c Bourbon 

1 c beef stock

1 c evaporated milk

Let steaks sit at room temperature for 30 minutes. 

Meanwhile, finely mince 1 small shallot. 

Mix pepper, steak seasoning and tenderizer.

Season the steaks all over with seasoning.

Very lightly dust with cornstarch and shake excess.

Heat the IP on sauté.

Add 1 tablespoon olive oil and 1 tablespoon of the clarified butter, then add the steaks and cook until medium-rare and a brown crust forms, 2 to 3 minutes per side.

Remove to plate.

Add 1 tablespoon of the clarified butter, shallot and mushrooms.

Sauté until the shallot is translucent, and mushrooms are tender about 1 minute.

Add 1/4 cup Bourbon. 

Scrape up any browned bits stuck to the bottom of the pan, until mostly evaporated, 1 to 2 minutes.

Reduce slightly.

Add 1 cup beef stock.

Add 1 cup evaporated milk and the remaining 1 tablespoon unsalted butter. Add steaks back in and cover with gravy.

Set manual time for 10 minutes on pressure cook.

After cook time, cut off and do a release after 10 minutes.

Serve over mashed potatoes, new boiled potatoes or rice.