Ingredients

Bourbon Sauce: 1/4 cup (50 mL) cold butter, cubed 1/4 cup (50 mL) chopped shallots 1 tsp (5 mL) chopped garlic 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried 1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried 1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried 1/2 cup (125 mL) bourbon 2 cups (500 mL) beef stock, homemade or store bought 2 tsp (10 mL) balsamic vinegar Salt and freshly ground pepper Steak: 2 tbsp (25 mL) olive oil One 3 lb (1.5 kg) T-bone steak, 2-inches (5-cm) thick Salt and freshly ground pepper

Description

This Sauce Plays On The Herbal Elements In Bourbon And Is Sensational With The Meat. Serve With An Arugula Salad And Garlic Mashed Potatoes.

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