Kentucky Derby Day! Club Steak With A Bourbon Sweet Onion Glace Viande!
This is a fitting steak recipe for Kentucky Derby Day. Chefs in Louisville and chefs that just plain old like horse racing always run a few good specials when the biggest event in horse racing rolls around each year.
The Bourbon Sweet Onion Sauce in this recipe is made fresh to order and it is perfect for a good steak. Shallot and Vidalia Onion are about as sweet as onions can be. Glace Viande is a sauce that is made by reducing a very rich meat stock. The meat stock pot for a glace viande can have a variety of bones, such as beef, veal, pork or even lamb. The original Glace Viande was actually made with wild game bones and scraps. The clarified stock is reduced till it can glaze the back of a spoon. Glace Viande is very rich tasting and it pairs well with the flavor of Kentucky Sour Mash Bourbon.
Bourbon is the key flavor for the sauce, so a rich tasting Straight Kentucky Bourbon that is aged in dark charred oak barrels is best for this recipe. This does not mean that the choice of bourbon has to be top shelf, because there are plenty of underrated bourbons on the market that sell for a bargain price.
The sweet onions are sautéed till they are lightly caramelized. That adds a great flavor to the sauce. A small amount of brown sugar sweetens the sauce and it adds a complimentary flavor for the bourbon.
Follow this link to the recipe in this website:
• Glacé Viande
Kentucky Bourbon Steak:
This recipe yields 1 entrée.
Step 1: Place a 14 ounce New York Strip Steak in a shallow container.
Season the steak with coarsely ground black pepper and sea salt.
Sprinkle 1 pinch of cayenne pepper over the steak.
Add 2 ounces of bourbon.
Flip the steak in the bourbon marinade a few times.
Marinate the steak for 15 to 25 minutes in a refrigerator.
Step 2: Heat a sauté pan over medium heat.
Add 1 1/2 tablespoons of unsalted butter.
Remove the steak from the marinade and place it in the pan.
Pan sear the steak on both sides.
Flip the steak often, so it cooks evenly.
Sear the steak till it is a little bit less done than the desired finish temperature.
Set the steak aside on a dish and keep it warm on the stove top.
Step 3: Drain the excess grease from the pan.
Place the pan over medium heat.
Add 1 tablespoon of unsalted butter.
Add 1 chopped shallot.
Add 3/4 cup medium chopped sweet vidalia onion.
Sauté the onions, till they are lightly caramelized.
Step 4: Add 1/2 cup of Kentucky Straight Sour Mash Bourbon. (Try not to flambé, unless the hood fans are on and a pot lid is handy to extinguish the flame.)
Add 1/2 tablespoon of brown sugar.
Simmer and reduce the bourbon sauce by half.
Step 5: Add 1/3 cup of thin Glace Viande.
Simmer and reduce till the sauce is a very thin consistency.
Step 6: Reduce the temperature to low heat.
Return the steak to the sauce to reheat it.
Simmer and reduce till the sauce is a thin consistency that can glaze a spoon.
Place the steak on a plate.
Spoon a generous amount of the Bourbon Sweet Onion Glace Viande over the steak.
Serve with a potato and vegetable of your choice.
Garnish the plate with Italian Parsley sprigs.
*The steak in the pictures was served with boiled buttered purple potato and russet potatoes that were seasoned with sea salt and black pepper. The yellow squash and zucchini was sautéed with unsalted butter, bermuda onion and seasoned with sea salt and black pepper.
Kentucky Bourbon Steak is a great tasting entrée that dates back to the golden age of American style Beef & Bourbon fine dining!