Tuesday, August 30, 2011

Spice-encrusted Steak with Jack Daniels Sauce

Serves 2. Needs to be pan-fried to make good use of all the buttery juices .

2 good, thick steaks - the best your budget allows
1/2 tsp chilli
1/2 tsp allspice
pinch sugar
1tsp seasalt
1tbsp mixed peppercorns

1 garlic clove, crushed
80-90ml Jack Daniels
1/3c beef stock, water will do at a push
1tbsp redcurrant jelly
1/4c cream

Crush the salt and peppercorns with a mortar and pestle (or buy them ready ground!). Add allspice, chilli and sugar. Coat beef in the spice mixture, and allow to rest at room temperature for 20-30 minutes.

Fry the steaks in butter.
Remove from the pan, add more butter if needed, along with the garlic and Jack Daniels. Flame for a few seconds. Once the flame has died, add stock, jelly and cream. Heat gently until the sauce has reduced.

Oh, this was one of my favourite BC, dual-income meals. Maybe I can find an excuse for such exztravagance again!

Don't be tempted to use oil in place of the butter, or even worse, one of those oil sprays. This recipe is all about flavour. Anyway, with all that cream and alcohol, now wouldn't be a time to worry about calories!

I don't think I ever managed to flame the alcohol, so don't be concerned if yours doesn't either.

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