Whisky braised steak

Prepare a delicious meal, full of rich and satisfying flavours, for a special family celebration together

Whisky braised steak

by Holly Duerden |

Serves 6

2 tbsp unsalted butter

2 tbsp olive oil

6 garlic cloves, peeled

10 shallots, peeled

1 tbsp brown sugar

2 tbsp tomato puree

80ml whisky

750g braising steak

300ml beef stock

2 tbsp hot horseradish sauce

2 bay leaves

4 sage leaves, chopped, plus 8 leaves

sea salt and black pepper

In a large, lidded saucepan, heat the butter and 1 tbsp of the oil, then add the garlic cloves and shallots. Sauté for 8-10 mins until golden, then mix in the sugar, followed by the tomato puree. Add the whisky and cook for 2 mins, then add the braising steak. Fry the steak for 2 mins on each side and add the stock, horseradish, bay leaves and chopped sage. Bring to the boil, season with salt and pepper, then simmer, covered, on a low heat for 1¼ hrs until the steak is soft and the sauce is thick.

In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6 and place the sage leaves on a baking tray. Drizzle with the remaining oil and sprinkle with salt. Bake for 3 mins until crispy, but still green.

Serve the steak, topped with the sage leaves.

More recipes for a candlelit dinner are in the January 2021 issue of LandScape magazine...

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