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Seared Striploin with Whiskey-Sage Compound Butter and Caper Berries

 

Compound butter is old school French cooking at its best. Butter and steak are a match made in heaven and are always a crowd-pleaser. With whiskey, maple and mustard, this Canadian take on a classic showcases the great flavours of Ontario beef.

 

 

 

Print This Recipe

 

 

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes (+ 65 minutes chilling time)

Serves or Makes: 10

 

 

Ingredients

 

Whiskey-Sage Compound Butter

1/4 cup (60 mL) Canadian whiskey (2 oz/60 g)

2 tbsp (30 mL) packed finely chopped fresh sage (4 g)

4 tsp (20 mL) grainy mustard (20 g)

1 tsp (5 mL) finely chopped fresh rosemary (2 g)

2 cloves garlic, minced (5 g)

1/2 lb (250 g) unsalted butter, at room temperature

1/2 tsp (2 mL) each salt and pepper (4 g each)

 

Assembly for Each Steak

1 Carve™ Premium Ontario Beef – Striploin (14 oz/400 g)

1/4 tsp (1 mL) each salt and pepper (2 g each)

4 tsp (20 mL) unsalted butter (20 g)

2 tbsp (30 mL) drained caper berries (about 5)

4 tsp (20 mL) julienned shallots (20 g)

2 tbsp (30 mL) maple syrup (1 oz/30 g)

Sides, as per service

 

 

Instructions

 

  1. Whiskey Sage Compound Butter: Stir together whiskey, sage, mustard, rosemary and garlic; freeze for 5 minutes. In stand mixer fitted with whisk attachment, whip butter until smooth. Add chilled whiskey mixture, salt and pepper; whip just until combined. Mound compound butter in centre of large piece of plastic wrap; using rubber spatula, form butter into log shape. Roll up butter tightly in plastic wrap, twisting ends to seal. Refrigerate for at least 1 hour or until firm.
     
  2. Remove plastic and slice butter into ten 3/4-inch (2 cm) coins. Store in airtight container in refrigerator for 3 to 5 days. 
     
  3. Assembly for Each Steak: Preheat oven to 375°F (190°C). For each serving, remove 1 Whiskey-Sage Compound Butter coin from refrigerator. Pat steak dry and season with salt and pepper. Heat 8-inch (20 cm) cast iron skillet over medium-high heat; sear steak for about 3 minutes or until bottom is browned. Flip steak and place butter on top; transfer pan to oven. Cook, basting once, for 8 to 10 minutes or until desired doneness. Transfer steak to rack; let stand for 5 minutes before serving. 
     
  4. Meanwhile, set skillet over medium heat; add caper berries and shallots. Cook for 2 to 3 minutes or until shallots are softened. Stir in maple syrup; cook for 1 minute.
     
  5. Place steak on serving plate; top with 1 Whiskey-Sage Compound Butter coin. Drizzle skillet sauce over top. Serve with sides.

 

To learn more about Carve Premium Ontario Beef please click here.

 

 

Recipe Tips

  • Compound butter can also be frozen for up to 1 month.
  • Serve with seasonal vegetables, such as asparagus, Brussels sprouts, green beans, mushrooms or roasted grape tomatoes.
  • Steaks can also be cooked sous-vide, then pan-seared to finish.

 

Nutrition Facts

Per 1 steak with 1 butter coin

 

Calories 980
Fat 56 g
Saturated Fat 30 g
Trans Fat 1.5 g
Cholesterol 320 mg
Sodium 1380 mg
Carbohydrate 31 g
Fibre 1 g
Sugars 28 g
Protein 83 g