Peppered Beefsteaks with Jack Daniel

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Peppered Beefsteaks with Jack Daniel’s Sauce

2 servings

2 tbsp minced shallot

1 tbsp red wine vinegar

3-1/2 tsp cracked black pepper

2 cups beef stock or canned unsalted broth

1 cup chicken stock or canned low-salt broth

2 8-oz beef tenderloin steaks

1/2 tsp each dried thyme, rosemary and marjoram, crumbled

1/4 cup olive oil

1 tbsp Jack Daniel’s or other whisky

Boil shallot, vinegar and 1-1/2 tsp pepper in heavy medium saucepan until almost no liquid remains in pan, about 1 minute. Add both stocks and boil until reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Place steaks in baking dish. Rub remaining 2 tsp pepper and herbs onto both sides of steaks. Pour oil over; turn to coat. Cover and let stand 1 hour at room temperature.

Remove meat from marinade. Heat heavy large skillet over medium-high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness, about 3 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet and bring to boil. Mix in Jack Daniel’s. Spoon sauce over steaks and serve.

 
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