1/4 cup Whiskey
2 Tbsp Butter
2–3 cloves Whole Garlic, peeled
2 tsp Fresh Thyme, minced
1 Tbsp Dijon Mustard
1/2 cup Heavy Whipping Cream (You can use Half and Half also, but it will not be as thick of sauce)
1/4–1/2 cup Beef Broth, to thin if desired
Ground Black Pepper
Place the pan back on the stove and turn the heat to medium low or medium. With the drippings from the steak in the pan, whisk in the butter and allow it to melt into the drippings. Add the garlic and thyme to the pan and allow them to become fragrant, about 1-2 minutes. Stir in the whiskey and continue to whisk, scrapping any bits off the bottom of the pan. Stir in the dijon mustard, cream, and beef broth to thin the sauce if desired. Allow the mixture to simmer and thicken. Season with ground pepper if desired.
From: https://homemadehome.com/cast-iron-bavette-steak-with-whiskey-garlic-cream-sauce/#tasty-recipes-24582
