Steak with Whiskey Peppercorn Sauce

Thursday, 11 January 2018





Sometimes I think about becoming a vegetarian, but then I think about the things I really enjoy . . .  like steak and I realize I could never really do it.  Become a vegetarian.  


I enjoy a good steak once in a while far too much to ever give it up.  No offense to vegetarians, I know they have their reasons, but I am a meat lover, albeit free range and organic if possible.  I try to only eat happy meat.









This recipe today is the perfect recipe for when you are wanting to indulge in a good steak with your partner.  I like meat that has hung a bit longer and which is organic and free range.  




HOW TO PICK A GOOD STEAK



You can tell good meat by its color.  It won't be overly bright red  . . .  and it will be moist, but not overly moist, and not overly dry either.









It should be a dark red, not bright red . . .  without a lot of liquid in the package, and the fat on the edge should be creamy white, almost waxy looking in appearance.  Nicely marbled, without any obvious bits of tough sinew.  (I hate sinew.) 









HINTS AND TIPS FOR STEAK PREPARATION


There are many thoughts of school on salting prior to cooking or not.  I, personally, salt prior to cooking. 


If you let your steak rest properly before serving, any juices that might escape will be reabsorbed by the meat when it relaxes . . . salt just enhances the flavor of good meat.









Personally we like our steaks medium rare. They are tender and delicious.  Not bleeding, but nice and pink in the center, with a good sear on the outside. 










Mmmm . . . now that's a good-looking steak . . . . perfectly done to my taste.










The sauce is beautiful also . . .  with lovely rich flavors that help to bring out the best of the meat and not overpower it. 


I am a real pepper lover . . .  that heat and bite really goes well with a good piece of beef, and the richness of the cream and butter and whiskey, well . . .  what can I say?  Perfectly sized for just two.  This could be your new romantic dinner option.










WHAT YOU NEED TO MAKE STEAK WITH WHISKEY PEPPERCORN SAUCE


Quantities given are for two servings. To make more simply double as needed.


2 (200g/7 oz) sirloin steaks 
oil to brush the steaks
fine sea salt and freshly ground black pepper
1 TBS olive oil
1 banana shallot, peeled and finely diced
2 cloves garlic, peeled and minced (remove and discard any green shoots prior to mincing)
500ml rich beef stock (2 1/4 cups)
2 TBS butter
2 TBS mixed peppercorns
2 TBS cream
2 TBS whiskey






HOW TO MAKE STEAK WITH WHISKEY PEPPERCORN SAUCE


Tender juicy steak, perfectly cooked and accompanied with a delicious peppercorn sauce. Perfect every time.


Make the sauce first and keep warm.  Heat the 1 TBS olive oil in a saucepan. Add the shallots and garlic.  Sweat, stirring occasionally, over low heat and uncovered, until they are softened.  Add the whiskey and allow it to bubble up.



Season to taste with salt and black pepper.  Add the stock to the pan.  Bring to a boil and cook on high for 15 minutes until reduced by half.
  

Strain into a clean saucepan.  Whisk in the butter, cream, and peppercorns. Cook for a few minutes longer, then set aside and keep warm. 


Brush the steaks on both sides with a bit of oil and season with salt and black pepper.  


Heat a grill pan until very hot.  Add the steaks and cook for 3 minutes on one side, then flip and cook for a further 3 minutes for medium rare.  



 Let rest for a few minutes before serving on warm plates with the sauce spooned over top. 






I served with chips and onions rings and a crisp wedge of iceberg lettuce with my Creamy Cheddar Salad Dressing. We were both very happy campers.  




Yield: Two servings
Author: Marie Rayner
Steak with Whiskey Peppercorn Sauce

Steak with Whiskey Peppercorn Sauce

Prep time: 10 MinCook time: 21 MinInactive time: 5 MinTotal time: 36 Min

Tender juicy steak, perfectly cooked and accompanied with a delicious peppercorn sauce. 

Ingredients

  • 2 (200g/7 oz) sirloin steaks
  • oil to brush the steaks
  • fine sea salt and freshly ground black pepper
  • 1 TBS olive oil
  • 1 banana shallot, peeled and finely diced
  • 2 cloves garlic, peeled and minced (remove and discard any green shoots prior to mincing)
  • 500ml rich beef stock (2 1/4 cups)
  • 2 TBS butter
  • 2 TBS mixed peppercorns
  • 2 TBS cream
  • 2 TBS whiskey

Instructions

  1. Make the sauce first and keep warm.
  2. Heat the 1 TBS olive oil in a saucepan. Add the shallots and garlic. Sweat, stirring occasionally, over low heat and uncovered, until they are softened. Add the whiskey and allow it to bubble up.
  3. Season to taste with salt and black pepper. Add the stock to the pan. Bring to a boil and cook on high for 15 minutes until reduced by half.
  4. Strain into a clean saucepan. Whisk in the butter, cream, and peppercorns. Cook for a few minutes longer, then set aside and keep warm.
  5. Brush the steaks on both sides with a bit of oil and season with salt and black pepper.
  6. Heat a grill pan until very hot.
  7. Add the steaks and cook for 3 minutes on one side, then flip and cook for a further 3 minutes for medium rare.
  8. Let rest for a few minutes before serving on warm plates with the sauce spooned over top.
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9 comments

  1. I can't even remember the last time I had red meat..yes..Provence..one lunch.. I'm not counting Korean Beef..I mean like steak..bavette..roast beef..we have just gotten so far away from it..I have felt like making a roast lately..who knows:)
    A peppercorn sauce..or horseradish is my fave..:)
    Don't you wish our cooktops cleaned themselves? Splatter splatter;)

    ReplyDelete
    Replies
    1. We don’t really eat red meat a lot either Monique. I do enjoy a good steak every now and then. Oh and I adore Prine Rib, not that we can ever afford that! Right now i would settle for some counter space! Xo

      Delete
  2. pardon me,,, my husband is drooling over my shoulder!!!

    ReplyDelete
  3. Now that looks cooked to perfection. When I see overcooked meat, especially steak, I think, "Why bother?" It's not worth the calories when overcooked but when it's right it is SO worth it! The sauce sounds good too.

    I might make a roast or a meatloaf in the winter, maybe a pork tenderloin (over here they call that the other white meat but it doesn't look white to me!) but we rarely do steak, apart from summer on the grill. This looks well worth it!

    ReplyDelete
    Replies
    1. Its not something we eat very often either Jeanie, but once in a blue moon we do have a treat! We rarely eat red meat at all, just chicken and sometimes fish! xo

      Delete
  4. Where’s the whisky in the directions? God I love these recipes when people dont proof read them.

    ReplyDelete
    Replies
    1. Thanks so much for noting my omission. That gave me the opportunity to fix the recipe, which I appreciate very much. I do proofread everything, but being a human being and not a machine, occasionally something will slip through the cracks. Thanks to your very kind comment, I have been able to fix my omission here and update the recipe. This is a great recipe by the way, but if you choose not to cook it because of a simple human error it will be your loss. Have a great day! By the way there should be a apostrophe between the "n" and the "t" in the word don't in your comment. Just thought you might like to know.

      Delete
    2. Oh, and a comma after the word God.

      Delete

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