Ingredients:
5 cups whiskey
1 cup minced peeled shallots
1 tsp dried thyme
½ tsp cracked black pepper
40 oz canned beef broth
1½ cups heavy cream
½ lb frozen demi-glaze
2 Tbsp Dijon mustard
Directions:
Combine whiskey, shallots thyme and cracked pepper together in sauce pan. Reduce by half over high heat. Add beef broth and bring to a boil. Reduce by half again over high heat. Add cream to the broth, then whiskey mixture and reduce heat to medium. Stir in demi-glaze and whip vigorously to incorporate. Add mustard and Worcestershire and mix well. Simmer for an additional 10 min. Remove from heat and strain. In a sauté pan sear 3oz medallions on both sides, until specified temperature. Pour Whiskey Sauce over medallions and serve with sautéed vegetables.
Author: Chef Richard Barry, Hereford House
Source: http://www.visitkc.com/where-to-eat/recipes/index.aspx
5 cups whiskey
1 cup minced peeled shallots
1 tsp dried thyme
½ tsp cracked black pepper
40 oz canned beef broth
1½ cups heavy cream
½ lb frozen demi-glaze
2 Tbsp Dijon mustard
Directions:
Combine whiskey, shallots thyme and cracked pepper together in sauce pan. Reduce by half over high heat. Add beef broth and bring to a boil. Reduce by half again over high heat. Add cream to the broth, then whiskey mixture and reduce heat to medium. Stir in demi-glaze and whip vigorously to incorporate. Add mustard and Worcestershire and mix well. Simmer for an additional 10 min. Remove from heat and strain. In a sauté pan sear 3oz medallions on both sides, until specified temperature. Pour Whiskey Sauce over medallions and serve with sautéed vegetables.
Author: Chef Richard Barry, Hereford House