Price Chopper
Whiskey Steak - Week 11
Eric Hyre, Executive Chef, Hereford House
Ingredients
| 3 | (3 oz) beef medallions | |
| 2 | Tablespoons | butter, divided |
| 1 | teaspoon | salt |
| 1 | teaspoon | pepper |
| 1/2 | cup | whiskey sauce (recipe below) |
| 1 | cup | vegetable medley |
| 1 | cup | prepared mashed potatoes |
| Whiskey Sauce: | ||
| 2 | cups | whiskey |
| 1/4 | cup | shallots, minced |
| 1/4 | teaspoon | thyme, dried |
| 1/4 | teaspoon | cracked black pepper |
| 2 | cups | beef broth |
| 1 | cup | heavy cream |
| 2 | cups | demi-glace |
| 1 | Tablespoon | Dijon mustard |
| 1/4 | Tablespoon | Worcestershire sauce |
Directions:
Season both sides of beef medallions with salt and pepper. Melt 1 Tablespoonbutter in a hot skillet. Sear medallions for 3 minutes; turn and sear other side for 3 minutes. Remove from heat and set aside.
In separate skillet, melt 1 Tablespoon butter. Saute the vegetables adding salt and pepper to taste. Cook until tender and cooked throughout. Keep warm.
Return skillet with medallions to heat and add whiskey sauce. Reduce sauce a little.
On the serving plate, pipe the mashed potatoes and arrange vegetables. Shingle the beef medallions so they're resting against the potatoes and vegetables. Sprinkle with parsley.
Whiskey Sauce:
In a stockpot add whiskey, shallots, thyme and pepper. Reduce by half over high heat.
Add beef stock and continue to boil. Reduce by half.
Add cream to broth and reduce heat to medium. Sitr in demi-glace and whip to incorporate.
Add mustard and Worcestershire sauce and simmer for 10 minutes.
Remove from heat and strain through a china cap*. Serve sauce with steak.
*China Cap
A chinoise (sometimes chinois) or china cap is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust pastry with a fine layer of powdered sugar.
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