Sirloin Filet with Whiskey Glace
Sirloin Filet with Whiskey Glace
Directions
- 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
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.