Wonderfood

Here is a Beefstake recipe with a tablespoon of your favorite whiskey.


Prepare:
2 tablespoons minced Shallot
1 tablespoon red wine vinegar
3 1/2 teaspoon cracked black pepper
2 cups beef stock or canned low-salt broth
1 cup chicken stock or canned low-salt broth
2 8-oz beef tenderloin steaks
1/2 teaspoon thyme - dried, crumbled
1/2 teaspoon rosemary - dried, crumbled
1/2 teaspoon marjoram - dried, crumbled
1/4 cup olive oil
1 tablespoon Jack Daniel's or other whiskey

Here's how:
Boil shallot, vinegar and 1-1/2 teaspoons pepper in heavy medium saucepan until almost no liquid remains in pan, about 1 minute. Add both stocks and boil until reduced to 1/2 cup, about 20 minutes.(Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Place steaks in baking dish. Rub remaining 2 teaspoons pepper and herbs onto both sides of steaks. Pour oil over; turn to coat. Cover and let stand 1 hour at room temperature. Remove meat from marinade. Heat heavy large skillet over medium-high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness, about 3 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet and bring to boil. Mix in Jack Daniel's. Spoon sauce over steaks and serve.