Rib-Eye Steaks with Bacon-Bourbon Compote and Mashed Potatoes

Name: Rib-Eye Steaks with Bacon-Bourbon Compote and Mashed Potatoes
Yield: Serves 4
Ingredients: 2 pounds, red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick; 1¼ cups, whole milk; 8 tablespoons, unsalted butter, divided; 2¼ teaspoons, table salt, divided; 1½ teaspoons, pepper, divided; 2 (1-pound), boneless rib-eye steaks, 1 to 1½ inches thick, trimmed; 6 slices, bacon, chopped; 3 , shallots, sliced thin; 2 tablespoons, packed brown sugar; ¼ cup, bourbon; 2 teaspoons, Worcestershire sauce

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Appears in Cook's Country December/January 2022

A fancy steakhouse dinner in the comfort of your own home.

SERVES4

TIME45 minutes

Rib-Eye Steaks with Bacon-Bourbon Compote and Mashed Potatoes

WHY THIS RECIPE WORKS

This compote, a quick skillet variation of a boozy bacon jam, made an unexpected savory-sweet steak topping.

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