RECIPE: Bourbon Steak
I just posted this on the Kitchen Table & thought it ought to be here also. An older version of a stir-fry & very flavorful.
1-1 1/2 lb rib-eye or sirloin steak
2 Tbsp plus 1 tsp butter
2 tsp olive oil
1 shallot, minced
1 clove garlic, minced
1 1/2 tsp Dijon mustard
1/4 c. strong beef broth
dash hot pepper sauce
3 Tbsp bourbon
1 Tbsp chopped chives or green onion
Cut meat into thin slices. Pound meat between sheets of wax paper until about 1/8-inch thick. Pat dry.
Heat 1 Tbsp butter with oil in large heavy skillet until smoking hot. Quickly saute meat, about 20 seconds per side, adding remaining butter as needed. Transfer to plate as slices are browned.
Reduce heat under skillet to low. Add 1 tsp. butter & saute shallot one minute. Add garlic & cook until golden.
Whisk in mustard, beef broth, hot pepper sauce & bourbon. Cook over medium heat until slightly thickened.
Return meat to skillet & toss briefly to heat through.
Season to taste with salt & pepper. Sprinkle with chives.