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Old 10-30-2006, 06:36 PM   #1
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Anyone using alcohol (brandy, wine, beer?)mixed in their steak sauce ?

I use it for a cherry brandy sauce on beef tenderloin or filet mignon. Try it its incredible. Cherry Brandy is best. Do any of you use any type of alcohol for sauce on filet mignon or beef tenderloin ? Any nice beer batters ?

Post any recipes that you wish for some nice alcoholic sauces !

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Old 10-30-2006, 06:48 PM   #2
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The only alcohol I've ever used for beef has been via mushrooms sauteed in dry sherry, which is simply thickly sliced mushrooms sauteed in butter & finished with several good dashes of dry sherry, then poured over the meat.
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Old 10-30-2006, 08:31 PM   #3
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I've used brandy, maderia, port, sherry and burgundy!
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Old 10-30-2006, 09:10 PM   #4
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Try this (just working from memory of my seat-of-the-pants cooking method):

Heat oven proof pan with enough oil to barely cover the pan bottom (use a high smoke point oil--peanut, canola, or similar) just to the smoking point. Add steak of choice. sear thoroughly on both sides and, if necessary (based on thickness), finish in pre-heated oven. I stop when an instant read thermometer read 105* to 110 * for med. rare. Set steak aside to rest, and return pan to burner on medium high (do not forget the handle has been in the oven--you'll regret it if you do). Add to fat in pan one whole shallot, minced. When shallot begins to look translucent, add minced garlic (insert here number of desired cloves; try 2 or 3, I usually use 5 or 6, but I like garlic). When garlic becomes fragrant, deglaze pan with some (1/4 cup, approximately) cognac, scraping up the tasty bits on the bottom of the pan. Add roughly double amount of cream after the cognac stops smelling really alcoholic--30 to 45 seconds. Thicken slightly, S&P and other seasoning to taste--tarragon is good, as is a little lemon squeeze. Sometimes I'll stir in some grainy brown mustard at this point. Port works well instead of cognac, if you want something sweeter, but omit the mustard. (Port version is good with pork, as well.)

Spoon sauce over steak and to decorate plate, add sides, and serve.

Sorry it's not a regular recipe . . . I'm mostly cooking for 2 or 3, so adjust as needed.
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Old 10-30-2006, 10:10 PM   #5
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Bourbon. Great with red meats.
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Old 10-30-2006, 10:46 PM   #6
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Mmm. Bourbon. Often used as a sauce a la neat in bullseye's kitchen, it can be used in a very nice bourbon-apricot sauce, as well.
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Old 10-30-2006, 10:53 PM   #7
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bourbon wallnut, bourbon and bing cherry(great for pork), bourbon brown sugar and ginger, bourbon and honey, ohh man I could go all day...

Bourbon is my only friend..


Depending on the cut, there are a whole assortment of red wines the do wonders for red meats, especially if you are braising the cut. Low and slow is the way to go when working in larger quantities of red wine. If just using in a marinade I guess it depends on how strong you want it, but it can be over powering. When finishing a sauce, a little dab will do ya.
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Old 10-30-2006, 11:00 PM   #8
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Quote:
Originally Posted by TATTRAT
bourbon wallnut, bourbon and bing cherry(great for pork), bourbon brown sugar and ginger, bourbon and honey, ohh man I could go all day...
I thought I knew a little about bourbon, but I could learn from you, my friend! I've done the bing cherry and the honey, but I can't wait to try the brown sugar and ginger. Tell on!
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Old 10-31-2006, 12:16 AM   #9
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I could tell you more, but then I would have to e-kill you

pm me for details.
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Old 10-31-2006, 05:48 AM   #10
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I could tell you more, but then I would have to e-kill you

pm me for details.
I want bourbon and brown sugar and ginger details, too!
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