Hereford House Whiskey Steak
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Vegetable Oil4.5 cup ounces
Whiskey1 tsp
Shallot (minced)1 tsp
Cracked Black Pepper2.25 cup ounces
Heavy Cream1 tsp
Dijon Mustard1 tbsp
Worcestershire Sauce1 tbsp
Salted Butter1
SaltDirections:
1
Preheat the oven to 250 degrees F
2
Heat oil in a large skillet over high heat
3
Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior
4
If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness
5
In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds
6
Reduce by half over high heat
7
Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half
8
Remove from the heat and add butter, mixing well to incorporate
9
Season with salt, to taste
10
Ladle the sauce over the steak, and serve
11
Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks
12
Simply skip the first step of searing the steaks in the pan