Prep 15 mins
Cook 30 mins
This is a Stuart Anderson copycat recipe from the internet.
WHISKEY PEPPER SAUCE
- 1 tablespoon butter
- 2 tablespoons chopped white onions
- 2 cups beef stock or 2 cups canned beef broth
- 1⁄4 teaspoon cracked black pepper
- 1 garlic clove, pressed
- 2 tablespoons whiskey
- 1 green onion, chopped
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 (16 ounce) sirloin steaks (cut two portions)
- 2 teaspoons cracked black pepper
- 2 tablespoons butter
- Fire up the barbecue.
- In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat.
- In about 3 minutes the onions will begin to turn brown.
- Add 1 cup of the beef stock to the onions.
- Add the cracked black pepper and garlic at this point as well.
- Continue to simmer over medium-high heat until the sauce has reduced by about half.
- Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
- Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown.
- When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.
- Salt the steaks lightly as they grill.
- When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
- Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
- Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
- Serve the steak doused with whiskey pepper sauce.