Ingredients:
1/4 cup cold butter, cubed
1/4 cup chopped shallots
1 teaspoon chopped garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 cup Bourbon ( Whisky use a good one)
2 cups beef stock, homemade or store bought
2 teaspoons balsamic vinegar
salt & freshly ground black pepper
2 tablespoons olive oil ( if searing in pan)
3 lbs beef t-bone steaks, 2 inches thick
salt & freshly ground black pepper
Directions:
Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
Stir in shallots, garlic, thyme, tarragon and rosemary.
Saute for 1 to 2 minutes or until shallots soften.
Add bourbon and bring to boil Reduce to 2 tbsp approx.
5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
Season steak with salt and pepper.
Add steaks and cook for about 2 minutes per side.
Place in oven and bake for 7 to 10 minutes for medium rare.
Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
Drizzle with sauce.
Servings: 4
Time preparation: 30 min.
Time total: 70 min.