Sirloin Filet with Whiskey Glace


  1. 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.
  2. Pour in whiskey and reduce by half then add cherries.
  3. 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
  4. . 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.
  5. Cook to desired internal degree of doneness then rest for 2-3 minutes. Sprinkle sea salt on top before plating.
  6. Ladle sauce on bottom of warm entrée plate then top with sliced sirloin filet and serve.


  • 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