• 2servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B12, D
MineralsZinc, Copper, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. peeled, minced shallot

  3. 1 tbsp. red wine vinegar

  4. 1 tbsp. cracked black pepper, divided

  5. 2 cups beef broth

  6. 1 cup chicken broth

  7. 2 New York strip or tenderloin steaks, about 8 ounces each 1/2 tsp. dried thyme

  8. 1/2 tsp. dried rosemary

  9. 1/2 tsp. dried marjoram

  10. 1/4 cup olive oil

  11. 2 tbsp. Jack Daniels whiskey

Instructions Jump to Ingredients ↑

  1. Combine the shallot, vinegar and 1 1/2 tsp. cracked pepper in a medium saucepan over medium high heat. Boil until most of the liquid is evaporated. Add both broths and boil until reduced to 1/2 cup. Remove the pan from the heat. Meanwhile, stir together the remaining 1 1/2 tsp. cracked pepper, thyme, rosemary and marjoram in a small bowl. Place the steaks in a baking dish. Rub the herb mixture into both sides of the steaks. Pour the oil over the steaks and turn to coat. Cover the dish and let the steaks stand 1 hour.

  2. Heat a cast iron skillet over medium high heat. Add the steaks to the skillet and brown on both sides. Reduce the heat to medium and cook the steaks about 3 to 4 minutes per side for medium rare. Transfer the steaks to plates. Add the sauce to the skillet and bring to a boil. Stir in the Jack Daniels and bring to a simmer. Spoon the sauce over the steaks and serve immediately.


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