Ribeye & Asparagus topped with Bacon Bourbon Cream Sauce from the Beefer


  • 1 Boneless Ribeye (roughly 1 – 1½ inches thick)

  • 1 bunch of asparagus, trimmed

  • Olive oil

For the cream Sauce

  • 1/2 tbsp butter

  • 1/2 cup shallots

  • 1/4 cup your favorite bourbon

  • 1/2 tbsp chicken stock

  • 2 tsp herbs de provence (or Italian seasoning)

  • 1 tsp salt

  • 1/4 cup bacon – cooked and chopped

  • 1 quart heavy whipping cream

  • 1/2 tsp ground black pepper

For the steak:  Please use Beefer basic steak guide for cooking meat to medium rare:


Be sure to let it rest for at least 5
minutes after cooking:


For the Asparagus:Evenly coat trimmed asparagus with olive oil and place in BEEFER roasting pan.   Dial BEEFER to medium setting and place pan of asparagus in the bottom slot (one up from pizza stone):


Cook for 90 seconds (or until some nice browning occurs) and remove pan and mix asparagus around to bring the bottom stalks to the top to get more browning.  Put roasting pan in the same slot and cook for an additional 90 seconds – Set aside to serve with steak.


For the cream sauce: Heat butter in sauce pan:

Sauté shallots in butter until lightly browned. Add cream, chicken stock, dried herbs, salt, pepper and chopped bacon. Simmer for 15 minutes.  Add bourbon and continue to cook a few minutes more.  Set aside


Plating – arrange asparagus on a plate and top with steak (slice beforehand if you’d like).  Top with cream sauce and serve:

Ribeye & Asparagus topped with Bacon Bourbon Cream Sauce from the Beefer

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