A Glug of Oil

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Shallot and Bourbon Cream Sauce for Steak

You can't beat a nice juicy steak and chips with all the trimmings including a lovely sauce to go with it. I usually make Stilton sauce although my husband prefers Roquefort sauce which is way too strong for me.

Shallot and Bourbon Cream Sauce with Steak

I must say I prefer this Shallots and Bourbon Cream Sauce.

Serves 2:
1 banana shallot - finely chopped
1 fat clove of garlic - finely chopped
a glug of oil
a knob of butter
100ml Four Roses Bourbon Yellow Label Whisky
300ml of beef stock - made from a Knorr stock cube
100ml double cream
a splash of Worcestershire sauce
1 tablespoon Muscovado sugar
salt and freshly ground black pepper to taste

Method:
In a frying pan, heat the oil and the butter. Over a medium to low heat, cook the shallots and garlic until nice and soft but not coloured.

Now turn the heat off and leave while you make the sauce.

In a small saucepan put in the hot beef stock and the Whiskey. Boil until it has reduced by a half.

Turn the heat down and stir in the cream. Add a shake of Worcestershire sauce then stir in the sugar.

eason with a little salt and some black pepper and have a taste.

Simmer for about 3 minutes, or until the sauce has thickened a bit more; once it has, pour it into the pan of shallots and garlic and turn on the heat.

Now gently heat through, stirring all the while.

*If the sauce isn't as thick as you'd like then add some cornflour (dissolved in a very tiny amount of water) but better still use McDougalls thickening granules - marvellous stuff!
Serve immediately with a nice steak.




Sauce, Steak, Cream, Bourbon
Sauces, Cream
Yield: 2
Author:

Shallot and Bourbon Cream Sauce for Steak

Shallot and Bourbon Cream Sauce for Steak

You can't beat a nice juicy steak and chips with all the trimmings including a lovely sauce to go with it.
prep time: 5 Mcook time: 10 Mtotal time: 15 M

ingredients:

  • 1 banana shallot - finely chopped
  • 1 fat clove of garlic - finely chopped
  • a glug of oil
  • a knob of butter
  • 100ml Four Roses Bourbon Yellow Label Whisky
  • 300ml of beef stock - made from a Knorr stock cube
  • 100ml double cream
  • a splash of Worcestershire sauce
  • 1 tablespoon Muscovado sugar
  • salt and freshly ground black pepper to taste

instructions:

How to cook Shallot and Bourbon Cream Sauce for Steak

  1. In a frying pan, heat the oil and the butter. Over a medium to low heat, cook the shallots and garlic until nice and soft but not coloured. Now turn the heat off and leave while you make the sauce.
  2. In a small saucepan put in the hot beef stock and the Whiskey. Boil until it has reduced by a half.
  3. Turn the heat down and stir in the cream. Add a shake of Worcestershire sauce then stir in the sugar.
  4. Season with a little salt and some black pepper and have a taste.
  5. Simmer for about 3 minutes, or until the sauce has thickened a bit more; once it has, pour it into the pan of shallots and garlic and turn on the heat.
  6. Now gently heat through, stirring all the while.
  7. *If the sauce isn't as thick as you'd like then add some cornflour (dissolved in a very tiny amount of water) but better still use McDougalls thickening granules - marvellous stuff!
  8. Serve immediately with a nice steak.
Created using The Recipes Generator

7 comments

  1. This look really yummy! gloria

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  2. This would be a fantastic way to present a nice,juicy steak.

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  3. Might make this for my Hubby and Dad on Fathers Day. Yum Jan, as always

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  4. Darnit, I am doing a post on steak today, pity I missed this sauce. It looks so scrumptious!

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  5. This is my kind of meal - sauce sounds divine. What camera do you use Jan - always takes great shots? x

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  6. Lovely! I'm not really a steak fan but would eat it smothered in this yummy sounding sauce. Nice chips, too.

    ReplyDelete

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Cheers
Jan