Mountain Jacks Whiskey Peppercorn Sauce Food

GRILLED RIB EYE STEAKS WITH WHISKEY PEPPERCORN SAUCE

Steps:

• Preheat gas grill to medium-high (or prepare charcoal grill for cooking over moderate direct heat).
• Pat steaks dry. Rub with olive oil and then season both sides with course salt.
• Grill steaks for approximately 4-6 minutes on each side, until thermometer registers about 120°F for rare.
• 5. Transfer steaks to a cutting board and let stand 5-10 minutes before slicing. (Internal temperature will rise to 125 to 128°F while steaks stand.)
• Slice steaks across the grain and serve with peppercorn sauce.
• Heat peppercorns in a skillet over high heat for 1-2 minutes. Add 2 tablespoons of the butter and shallots and cook over medium heat until shallots are soft, about 4 minutes.
• Remove pan from heat and pour the whiskey into the skillet.
• Return pan to heat and allow flame to burn off the alcohol, if desired.
• Add cream and any liquid that has come out of the resting steaks to pan. Bring to a boil and cook for 1-2 minutes, so the sauce thickens.
• Turn off the heat and whisk in the remaining two tablespoons of butter and 1-2 tablespoons of the miso.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

MOUNTAIN JACK'S WHISKEY PEPPERCORN SAUCE RECIPE

Steps:

• Saute shallots in butter for 1 minute; add garlic. Add whiskey to pan to deglaze, then add au jus chicken stock. Allow to simmer and reduce to 1 1/2 quarts, about 25 minutes. Add the heavy cream and reduce down again to 2 1/2 quarts. Whisk lemon juice and corn starch together until smooth; add slowly to simmering sauce, until it thickens slightly. Remove pan from heat and add black and green peppercorns; stir until blended.
• MIX ALL (except wine); BRING TO BOIL; TURN OFF HEAT AND ADD PORT WINE.
• follow steps dont skip -- special shallots snd garlic must go translucent before liquid is added or the taste is off -- also it must reduce in half before adding the chicken aujus or again flavor will not reach full potential -- If you take your time it will b e worth the awful awful whiskey gARLIC ONION SMEEL REDUCING YOU HAVE TO GO THRU. iT WAS THE BEST SAUCE WE EVER MADE AT THE RESURAUNT ONCE A WEEK FROM SCRATCH.
• dont drink it dont cook with it. it does taste different with the grade you use.