(There will be no new recipes next week, but Menu Mistress will be back on Wednesday 30th March with a wonderful cocktail recipe….!)
Spiced Steaks with a Whisky Sauce (Serves 4)
I first posted this recipe in July 2020, if you haven’t already made it then you really should…
Steak, whisky and spices may sound a strange combination, but believe me, they really do work together and add an extra special dimension to a simple steak. The quality of the whisky does make a difference, so use the best you have, the smokier the better. Serve with Homemade Oven Chips (recipe here) and a green salad with Honey Mustard Vinaigrette (recipe here).
2 teaspoons Schwartz Jamaican Jerk seasoning (or mix one teaspoon each of allspice and chilli powder, plus a generous pinch of sugar)
2 teaspoons coarse sea salt
2 tablespoons mixed peppercorns
4 beef fillet or sirloin steaks
4 tablespoons olive oil
10 tablespoons whisky
15g unsalted butter
2 cloves garlic, peeled and chopped
150 ml beef stock
2 level tablespoons redcurrant jelly
6 tablespoons double cream
- Crush together the salt and peppercorns with a pestle and mortar (or the end of a rolling pin), mix with the jerk seasoning (or spice and sugar mixture).
- Use 1 tablespoon of the oil to lightly coat the steaks and press each side into the spice mix. Leave for 20-30 minutes.
- Heat a frying pan with the remaining olive oil and add the steaks (normally I don’t add oil to the pan when I’m frying steaks, I just oil them, but this recipe needs extra oil in the pan otherwise the spices will burn). I like my steak on the rare side, so I cook them for 1½ minutes on each side depending on the thickness. Cook for longer, depending on your taste.
- Remove the steaks to rest on a plate whilst you make the sauce. Add the knob of butter to the pan, along with the chopped garlic and the whisky.
- When the whisky has warmed through, very carefully light the sauce using a long kitchen match. When the flames have died down add the stock, redcurrant jelly and double cream.
- Lightly whisk, so that the redcurrant jelly melts into the sauce. Continue to heat through gently, until it is reduced and slightly thickened.
- Serve the sauce straightaway with the steaks and their juices.
There will be no new recipes next week, but Menu Mistress will be back on Wednesday 30th March with a wonderful cocktail recipe….!