Steak with Whisky and Mustard Sauce
BBQ-seared sirloin basted with butter, garlic and herbs, served with honey-roasted carrots, crispy baby potatoes and a rich whisky-flambéed mustard sauce.
Ingredients
- 25ml veg oil
- 2 x 200g sirloin steak
- Salt and pepper
- 100g butter
- 3 cloves of garlic, crushed
- Few sprigs of thyme and rosemary
Sauce
- 2 cloves garlic
- 1 shallot
- 2 tbsp grainy mustard
- 1 tsp Dijon mustard
- 25g butter
- 200ml veal stock
- 25ml whisky
- 75ml double cream
- 200g baby potatoes roasted in olive oil garlic and rosemary
- 200g baby carrots roasted in honey and olive oil
Method
Heat a BBQ until hot and the coals are white.
Pop the carrots and potatoes in an oven proof dish with rosemary and sea salt, drizzle in olive oil and roast until just soft. Finish the carrots with honey.
For the beef, season then pop on the BBQ and cook for 2 minutes. Add the butter, thyme and rosemary and then flip over and cook for another 2 minutes.
To make the sauce, heat the mustards in a pan with half the butter and stock, add the whisky and flame to burn off the alcohol , reduce by half, stir in the cream and finish with the remaining butter.
To serve, slice the steak and place onto a platter with the vegetables and spoon over the sauce.
Ingredients
- 25ml veg oil
- 2 x 200g sirloin steak
- Salt and pepper
- 100g butter
- 3 cloves of garlic, crushed
- Few sprigs of thyme and rosemary
Sauce
- 2 cloves garlic
- 1 shallot
- 2 tbsp grainy mustard
- 1 tsp Dijon mustard
- 25g butter
- 200ml veal stock
- 25ml whisky
- 75ml double cream
- 200g baby potatoes roasted in olive oil garlic and rosemary
- 200g baby carrots roasted in honey and olive oil
Method
Heat a BBQ until hot and the coals are white.
Pop the carrots and potatoes in an oven proof dish with rosemary and sea salt, drizzle in olive oil and roast until just soft. Finish the carrots with honey.
For the beef, season then pop on the BBQ and cook for 2 minutes. Add the butter, thyme and rosemary and then flip over and cook for another 2 minutes.
To make the sauce, heat the mustards in a pan with half the butter and stock, add the whisky and flame to burn off the alcohol , reduce by half, stir in the cream and finish with the remaining butter.
To serve, slice the steak and place onto a platter with the vegetables and spoon over the sauce.
