Hereford House Whisky Steak
The whisky-steak combination is an age-old favourite. Oft known as a culinary delight that is hard to get wrong and yet hard to get dead right, it brings forth the subtleties to pairing liquor and red meat. The food and drink connoisseur will tell you that it takes that extra bit of attention to the cut of meat, fat content of the steak, the recipe, and accompaniments to serve up a palate-friendly, winning ensemble like the !
This timeless classic will have you revelling in its subtly blended flavours. A dash of whisky here, a dollop of cream there, this is the go-to steak for those who enjoy the finer things in life. If you’re looking to warm up your senses on a chilly winter’s evening, you can safely place your bets on the . Get hold of some good company, gather around a grill and voila, you’re in for some serious fun.
- 2 tablespoons vegetable oil
- 4 filet mignons
- 118 ml (1/2 cup) whisky
- 1 teaspoon minced shallots
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon cracked black pepper
- 118 ml (1/2 cup) veal glaze
- 59 ml (1/4 cup) heavy cream
- 1/2 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salted butter
The ProcessCook the four filets till they have a sufficiently seared and browned exterior. In the same skillet, add the cracked pepper, thyme, shallots and whisky. Simmer in high heat till reduced in half. Add the Worcestershire sauce, mustard, heavy cream and veal glaze. Remove from heat, add the butter and mix thoroughly. Add the salt and season according to taste. Pour sauce liberally over the steak, and tuck in!
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