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Рецепт Stuart Anderson's Black Angus Whiskey Pepper Steak
by Global Cookbook

Stuart Anderson's Black Angus Whiskey Pepper Steak
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Ингредиенты

  • 1 Tbsp. butter
  • 2 Tbsp. minced white onion
  • 2 c. beef stock or possibly canned beef broth
  • 1/4 tsp cracked black pepper
  • 1 x garlic clove pressed
  • 2 Tbsp. whiskey
  • 1 x green onion minced
  • 1 tsp cornstarch
  • 1 Tbsp. water
  • 1 x sirloin steak - (16 ounce) cut two portions
  • 2 tsp cracked black pepper
  • 2 Tbsp. butter
  •     Salt to taste

Инструкции

  1. Fire up the barbecue. In a saucepan or possibly deep skillet, make the whiskey pepper sauce by sauteing the white onions in the butter over high heat. In about 3 min the onions will begin to turn brown. Add in 1 c. of the beef stock to the onions. Add in the cracked black pepper and garlic at this point as well. Continue to simmer over medium-high heat till the sauce has reduced by about half. Add in the whiskey, green onion, and remaining 1 c. of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
  2. Spread 1/2 tsp. of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so which it sticks. Heat 2 Tbsp. of butter in a large skillet over medium-high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 min or possibly till brown. When the barbecue is good and warm, grill the steaks for 3 to 5 min per side or possibly till they are done to your liking. Salt the steaks lightly as they grill.
  3. When the steaks are just about done, combine the cornstarch with the Tbsp. of water in a small bowl. Stir just till the cornstarch dissolves. Remove the whiskey sauce from the heat and add in the cornstarch to it. Put the sauce back on the heat and continue to cook on low till the sauce is thickened to the consistency you desire. Serve the steak doused with whiskey pepper sauce.
  4. This recipe yields 2 servings.