For the sauce heat 1 teaspoon of olive oil in a saucepan over medium heat. Add garlic, eighth teaspoon of salt, pepper and cook for 1 minute.
Pour in whiskey and reduce by half then add cherries.
Pour in demi-glace and simmer for 8-10 minutes. Remove from heat and puree then strain thru chinois and return to heat. Whisk in parsley and butter reserve for service
. Rub filets with olive oil and sprinkle on black pepper. Allow to rest for 20 minutes at room temperature before cooking to produce a juicer steak.
Cook to desired internal degree of doneness then rest for 2-3 minutes. Sprinkle sea salt on top before plating.
Ladle sauce on bottom of warm entrée plate then top with sliced sirloin filet and serve.
Ingredients
4 6 oz Braveheart® Black Angus Beef Steak(s), Sirloin Fillet
2 tbsp Roma® Oil, Olive
1/4 tsp Magellan® sea salt
1/4 tsp Magellan® Black Pepper, ground
1 cup demi- glace
1/4 cup Irish whiskey
1/4 cup cherries, dried
1 tbsp Roma® minced garlic
1 tsp Roma® Oil, Olive
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
2 tbsp Nature's Best Dairy® Butter, Unsalted, cubed at room temperature
