Bourbons Bistro: How to make glazed steak
Beverages reporter Bailey Loosemore is visiting the kitchens of local chefs to gather their recipes and advice on cooking with beer and bourbon. Find a new Spirited Kitchen video online every other Wednesday, and let us know how your home experiments go using #SpiritedKitchen.
Recipe from Jason Brauner, owner of Bourbons Bistro.
1 oz. olive oil
8 oz. fillet of beef
2 oz. bourbon
2 oz. veal reduction or beef consommé
1 tbsp unsalted butter
2 oz. heavy cream
Salt and pepper to taste
Lightly cover fillet with salt, pepper and olive oil. Place skillet on high burner until very hot. Sear the fillet on each side for about three to four minutes (watch for lots of smoke). Transfer the fillet from the skillet to an oven-proof pan. Place the fillet in the oven at 400 degrees for 10-15 minutes (medium rare). Pull from oven and let rest.
Pull the skillet from the flame and pour in bourbon to deglaze. Reduce the flame carefully - don't panic, this will flame up. Reduce by half and add veal reduction. Reduce by half again and add heavy cream. Reduce by half a third time and turn off flame to incorporate butter. Add salt and pepper to taste. Pour sauce over rested fillet.
Tip: Add flavor to the sauce with herbs like rosemary, sage or thyme. Also, marinate the fillet in bourbon for one to two hours ahead of time to get a stronger flavor.