Top Butt Steak with Whiskey Mustard Sauce

Ingredients for Top Butt Steak with Whiskey Mustard Sauce

• 1 (2- to 1.0kg) boneless top butt sirloin steak (about 1 inch thick)

• 1 tablespoon olive oil

• 2 tablespoons finely chopped shallot

• 120ml whiskey

• 240ml reduced-sodium chicken broth

• 2 tablespoons whole-grain mustard

• 3 tablespoons unsalted butter

• 1/2 teaspoons cider vinegar

How to make Top Butt Steak with Whiskey Mustard Sauce

Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoons pepper.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.

While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 120ml , about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.

Slice steak and serve with sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.