Top Sirloin with Creamy Bourbon Oyster Sauce

This juicy sirloin steak topped with a rich and creamy oyster sauce with bourbon was inspired by the great Henry Clay who was not only a statesman, but a scientific farmer and breeder who loved a good oyster souffle.



2 Top Sirloin steaks
2 TBS Olive Oil
5 TBS Butter
1 TBS Garlic-minced
1 TBS Shallots-minced
1/4 Cup of Carrots-small diced
1/4 Cup of Celery-small diced
1/4 Cup of thinly sliced Fennel
1/2 Cup Oyster Mushrooms-plucked from stem
1/4 Cup of Bourbon- divided
1/2 Cup of Heavy Cream
3-5 Oysters
2 TBS Oyster Liquor
Season the sirloin with course salt and black pepper to flavor. Heat a saute pan over medium high to high heat, add 1 TBS of olive oil. Place steaks in pan and brow on both sides. Cook to desired temperature. Remove neat from pan and let sit.
In a different pan add 1 TBS olive oil and 1 TBS of butter,cook over medium high heat. Add 1 TBS garlic, 1 TBS shallots cook for 1 minute then add 1/4 cup celery, 1/4 cup Carrots and 1/4 cup fennel, cook to sweat the vegetables. In same plan, slide veggies to occupy only 1 side of pan, add 1/2 cup of mushrooms and 1 TBS of butter. Mix all ingredients in pan. Add 1 TBS of butter and 1 TBS of flour to pan to make a pan sauce.Stir in 1/8 cup of bourbon and mix well, add cream to the mixture to form a gravy. Add 3-5 oysters to pan and 2 TBS of oyster liquor and cook to desired temperature. 
Add 2 TBS of butter to steak pan , return steak to pan and top with rosemary sprigs, drizzle hot butter over steak to finish cooking process ans infuse thyme into the meat.
Optional: Garnish with fresh crab meat and fennel fronds.