Bourbon Marinated Steak with Mushroom and Caramelized Onion Gravy.
Jul 13th, 2008 by Paul
It’s been some time since I last posted a recipe on here, so I decided it was time to cook up something a bit different and document it. This is purely my own creation, I had no idea how the Bourbon Marinade would go, but figured it was worth a shot. I didn’t really measure any of the ingredients, so I’ll skip the traditional recipe format and just describe what I did. I like my steaks rare and still mooing.
Pepper your steak and put it in a ziplock bag with a splash of bourbon. turn the bag every minute or so to make sure it marinates evenly.
Roughly chop half an onion and add it into a warm pan with some olive oil, salt and pepper. Letting the pan heat up with the onion in it slowly cook it until soft. Then add in some sugar and a splash of white wine vinegar and crank up the heat. The sugar helps the onion caramelize nicely. Decant the onions into a bowl.
Clean the pan with a paper towel and add in some diced bacon over a medium heat. After a minute of frying add in a couple of diced mushrooms. Turn up the heat and cook until the mushrooms are completely sweated out. Add a splash of white wine and reduce down. Add half the put-aside onion and a generous amount of stock and bring to a simmer. Let it simmer for about 10 minutes.
While it’s simmering make a basic roux by cooking 2 Tb of flour and 2 Tb of olive oil. Keep stirring to make sure it doesn’t burn and bring off the heat when it starts to change colour.
Grab the pot of gravy-in-the-making and strain out the solids and discard ( or keep for ravioli filling ). Leave gravy over a low heat to keep hot ( but not boiling ).
take the steak out of the marinade and pour marinade into gravy. Salt the steak on both sides. Bring a pan up to a high heat and add a splash of olive oil. Lay the steak in the oil, the pan should be really hot so you should hear a really strong sizzle.
Cook for 2 minutes on that side and then turn it. That side should be nicely browned and will be your presentation side. Give it about 30 seconds and then pour in the gravy. Don’t be afraid to top up the stock if it gets low.
Turn down the heat and cook until steak reaches desired doneness. Wrap steak in foil and put aside to rest. Bring the gravy to a gentle simmer ( if it’s not already ). Add in the rest of the onions and stir through just enough roux to thicken up and give it a nice gloss.
Use a pair of tongs and grab the onion from the gravy, make a bed for the steak with the onion. Put the steak on your plate, pouring any juices from resting back into the gravy. Drizzle gravy over the steak and serve.
