STEAK WITH A CHIVE & WHISKEY CREAM SAUCE
This was in an outdoor kitchen cookbook I picked up in a thrift shop. I don't really like whiskey in drinks but it's fabulous in this!
Provided by Mandy
Categories Sauces
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in pan over a medium flame and seal meat on both sides. Continue cooking for a further 2 minutes Transfer steaks to BBQ & cook to desired degree.
- Add chives to pan and cook over a low heat for 1 minute. Sprinkle in flour and stir to combine.
- Add remaining ingredients and simmer gently until just thickened.
- Serve steaks with whiskey sauce.
Nutrition Facts : Calories 134.1, Fat 12.3, SaturatedFat 7.7, Cholesterol 38.1, Sodium 116.2, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 0.8
CHIVE SAUCE FOR STEAK
This is the sauce for the classic dish, Steak Diane. For Steak Diane, sirloin steaks are pounded within an inch of their lives, wait no...they are pounded about 1/4 inch thick and cooked for only about 2 minutes, total.
Provided by threeovens
Categories Sauces
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet over medium high heat. Add chives and cook about 10 seconds. Add cognac and stir.
- Add parsley, mustard, and Worcestershire sauce. Add beef (or chicken) broth and stir.
- Swirl in 1 tablespoon butter and serve.
Nutrition Facts : Calories 28.6, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 48.9, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.3
STEAKS WITH WHISKEY CREAM SAUCE
This is the ultimate decadent, impressive, delicious main dish. This came from a set a recipe cards my sister received as a gift many years ago. It's one of my favourite meals to make, share, and enjoy. :)
Provided by Sara 76
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Press steaks into a neat shape; cut bread into rounds about the same size as the steaks.
- Heat butter in pan, add mustard, mix well. Brush bread on both sides with mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.
- Heat remaining butter in pan, add steaks, cook until done as desired; remove from pan, keep warm.
- Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat, simmer 2 minutes. Put steaks on bread, serve with sauce over.
- This is best served with new potatoes and green beans.
STEAK WITH HORSERADISH-CHIVE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Marinate a 1-pound hanger steak (center sinew removed) in a mix of 1 cup red wine vinegar, 1/3 cup cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons chopped rosemary, 4 chopped garlic cloves, 2 tablespoons sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch 1 bunch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with 1 cup sour cream, 3 tablespoons horseradish and a pinch of salt.
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
PAN-BROILED STEAK WITH WHISKEY SAUCE
This recipe is one for all you carnivores. Nothing like a good ole steak with some really great sauce. Don't get me wrong, sometimes a steak doesn't need anything other than cooking, but this sauce is pretty dog-gone good. It's excellent for company or just a special meal with your honey.
Provided by Redneck Epicurean
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim away any excess fat from the steak or steaks.
- Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat.
- Grease the skillet with a piece of the fat trimmed from the steak.
- Toss in about half the salt.
- Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
- Reduce the heat to moderate and cook the steaks as desired.
- Remove to a warmed platter.
- Make the sauce.
- Pour off fat from the skillet.
- Melt the butter in the skillet over low heat.
- Add the onion and garlic and cook slowly until soft, stirring often.
- Add the remaining ingredients and simmer for 1 to 2 minutes.
- Pour over the steak or steaks and serve.
CREAMY MUSHROOM WHISKEY STEAK SAUCE
Make and share this Creamy Mushroom Whiskey Steak Sauce recipe from Food.com.
Provided by Chef GreanEyes
Categories Sauces
Time P3DT3h
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat the butter in saute pan over medium heat. When the butter starts bubbling, add the onions and saute until the onions are soft, transluscent and just slightly golden. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes. Add the garlic and saute for an additional minute until the garlic is fragrant.
- 2. Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the size of your mushrooms.
- 3. Season with salt, pepper and nutmeg. Pour in the whisky and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol. Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pour over just-grilled steak.
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STEAK WITH CREAMY GARLIC AND CHIVE SAUCE - FOOD TO LOVE
From foodtolove.co.nz
Servings 6Total Time 1 hrCategory Midweek Dinner
- Preheat oven to 190°C (210°C fan-bake). Take steaks from the fridge and remove packaging 20 minutes prior to cooking. Leave on a clean board or plate covered with paper towels.
- To make the potatoes; cut potatoes into chip-sized sticks. Toss in a bowl with olive oil and thyme. Season generously with salt and pepper. Arrange on a large roasting dish or oven tray so they are not touching. Bake, without shaking them, for 30-40 minutes until golden and crispy.
- To make creamy garlic and chive sauce; heat butter and a splash of oil on medium-low heat in a medium-sized frying pan. Sauté shallots and thyme leaves, stirring, for about 10 minutes until soft and golden. Add garlic and cook for another few minutes. Pour in wine, turn up the heat and let bubble for 30 seconds. Add cream and mustard, reduce heat and simmer gently for about 10 minutes until reduced to a sauce that coats the back of a spoon. Add chives, season with salt and pepper. Keep warm. If you think it’s too thick when you come to serve it, add more cream and heat again gently.
- Heat a large frying pan on high. Brush steaks with oil on both sides and season with salt and pepper. Add to the hot pan a couple at a time (don’t crowd the pan) and fry until one side is browned and crusty. Turn over and cook the other side until medium-rare or cooked to your liking.
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