Pepper Steak in Bourbon Sauce

Yearning to try out a new dish? What about a mix of meat and grilled veggies topped with Bourbon sauce that sizzles
all the way? Heres a recipe that will score you brownie points. Get set for that edgy high with this pepper steak
sizzler.

Ingredients:

20gms garlic 30gms butter
10gms whole black pepper (kalimiri) 30 gms parsley
20gms rosemary (fresh) 100gms onions
100gms cabbage, cut into juliennes 10gms thyme (fresh)
300gms beef tenderloin Salt as per taste
100gms brown sauce/ demiglace/chicken jus 2tbspn White wine (optional)
2tbspn olive oil Grilled mix vegetables of your choice


Method:
1. Add blanched julienne of cabbage on the sizzler plate
2. Marinate the tenderloin steak with salt, pepper, rosemary and oil. Leave it aside for sometime.
3. Dice the same into small cubes and sear in a pan
4. For the veggie accompaniment bell pepper ( roundels) to be grilled, zucchini (slices) to be grilled, Broccoli
(florets) to be blanched, baby corn (cut in halves), Skin on baby potatoes blanched and roasted with
rosemary, Mushrooms to be cut in halves, carrots batons and spinach to be blanched.
5. Saut clarified butter with chopped onion, garlic, thyme, parsley add all veggies deglaze with white wine.
6. Assemble the sizzler plate with vegetables topped with diced tenderloin and bourbon sauce.

For Bourbon Sauce

Ingredients:

200gms cocktail onions (round shallots)
A spring of Rosemary
10gms onions (chopped)
10gms garlic (chopped)
Salt to taste
Pepper to taste
50gms demi glaze powder
300ml water
60ml bourbon Whiskey/Jack Daniels

Method:
1. Saute onion, garlic and rosemary.
2. Add in cleaned shallots, saut till light brown
3. Flambe with whiskey (30 ml)
4. Add in water, bring to a boil and take the pan off the flame.
5. Add in demi glaze powder, whisk vigorously to avoid forming lumps.
6. Reheat and bring to desired consistency (until the sauce coats the back of the spoon)
7. Add in the remaining whiskey in the ready sauce
8. Season and serve with your beef.