• 1/4 cup Shamrock Farms Heavy Cream
  • 1/2 cup Shamrock Farms Sour Cream
  • 4 (8 ounces each) steaks, New York, rib eye or tenderloin
  • 3 tablespoons coarsely ground black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1/4 cup shallots, fine diced
  • 1 teaspoon Dijon mustard
  • 1/2 cup bourbon
  • 3/4 cup beef broth
  • 1 to 2 tablespoons butter



Press steaks into black pepper, sprinkle with salt, coated on each side. Using a heavy sauté pan (cast iron is best), glaze with olive oil. Sear steaks approximately 3 minutes on each side. Add shallots, sauté around steaks for 1 minute and add bourbon and Dijon. Flame and reduce by half, add beef stock and cream, reduce to thicken; using a separate bowl, remove approximately 1 ounce of sauce. Whisk in sour cream (tempering). Add tempered sour cream back to sauce. Remove steaks, whisk in butter, adjust salt and serve.


1 cup mushrooms of your choice
1 tablespoon canola oil
4 eggs
2 1/4 cups Shamrock Farms Heavy Cream
1/4 cup roasted garlic paste (below)
2 teaspoons fresh oregano, chopped
2 tablespoons fresh parsley, chopped
1/4 teaspoon nutmeg
1/2 lemon, zested
Salt and pepper to taste
3 cups cubed bread, cubed to 1 1/2 inches, no crust
1/2 cup Parmesan cheese, grated

Roasted Garlic Paste: Simmer 1/2 cup garlic cloves in canola oil (approximately 1 cup) for 20 minutes or until soft. Reserve oil.

Preheat oven to 325 degrees F. Sauté mushrooms in canola oil. In a large bowl, beat eggs, cream and roasted garlic paste; add oregano, parsley, nutmeg, lemon zest, salt and pepper. Mix in bread cubes, mushrooms and cheese. Spoon mixture into 9×5 baking dish. Place baking dish into a pan partially filled with water and bake covered for 45 minutes. Uncover bread pudding for the last 15 minutes of baking time. Remove from oven and let rest 5 minutes to set.