‘Blast from the Past Recipe’

(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

  1. 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).
  2. Use 1 tablespoon of the oil to lightly coat the steaks and press each side into the spice mix. Leave for 20-30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Lightly whisk, so that the redcurrant jelly melts into the sauce. Continue to heat through gently, until it is reduced and slightly thickened.
  7. 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….!

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