Ingredients:
1 new york strip steak
5 tsp stone ground mustard
2 tsp olive oil
1 Tbl butter room temp
2 tsp all purpose flour
3 garlic cloves diced fine
1 shallot finely chopped
1/2 cup beef broth
1/2 cup extra stout beer (Guinness)
1/2 Tbl packed brown sugar
1 Tbl soy sauce
6 small baby reds quartered
1 Tbl ranch dressing seasoning
1 tsp mice garlic
chopped chives
salt pepper
8 asparagus stalks cut in half ( wooden skewers cut in half)
2 to 4 bacon slabs
Spread 1 teaspoon mustard over steaks; sprinkle with Montreal seasoning. Heat 1 teaspoon oil in large nonstick pan skillet over medium high heat. Cook about 4 minutes on each side for medium rare. Transfer to cutting board and let it rest. Cut across the grain at an angle into thin slices and place on plate.
Take the asparagus and put on skewers, and then wrap with bacon and season with black pepper. Cook on each side till bacon is nice and crisp.
When done take the ranch dressing seasoning, salt, pepper, 1/4 stick of butter, and 1 teaspoon of olive oil and toss in bowl and garnish with chopped chives
Mash butter and flour in a small bowl; set aside. Heat 1 teaspoon oil in skillet over medium. Add garlic and shallots; saute 1 minute. Add beef broth, and bring to a boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons of the mustard, and butter mixture. Boil until it reduces, about to 2 to 3 minutes.
Now put your plate together nice and neat garnish and enjoy with your girl!
4 comments:
That looks really good!
I never thought of doing asparagus that way. Asparagus is one of my favorite veggies!
It look great but where the wine bro?
Looks like a must try for me. I love to cook with beer. Stouts really compliment beef
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