Bourbon Sauce

By tunes

This sauce plays on the herbal elements in bourbon and is sensational with grilled steak. Serve with an arugula salad and garlic mashed potatoes.

Ingredients

• 1/4 cup (50 mL) cold butter, cubed
• 1/4 cup (50 mL) chopped shallots
• 1 tsp (5 mL) chopped garlic
• 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried
• 1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried
• 1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried
• 1/2 cup (125 mL) bourbon
• 2 cups (500 mL) beef stock, homemade or store bought
• 2 tsp (10 mL) balsamic vinegar
• Salt and freshly ground pepper

Preparation

Step 1

Heat 1 tbsp (15 mL) of the butter on medium heat in pot, reserving remaining butter. Stir in shallots, garlic, thyme, tarragon and rosemary. Sauté for 1 to 2 minutes or until shallots soften. Add bourbon and bring to boil. Reduce to 2 tbsp (25 mL), about 3 to 5 mintutes. Add stock and bring to boil. Simmer 15 to 20 minutes or until reduced to 1/2 cup (125 mL). Swirl in 1 tsp (5 mL) balsamic vinegar, reserving the rest. Season with salt and pepper and reserve.


2. Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar. Season well.

3. Serve sauce drizzled over steak.