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Whiskey Mustard Sauce

I just had this with a big top butt steak, but this should be great with elk, moose, venison, etc. Also, this involves starting whiskey on fire, which is just awesome.

Ingredients

• 1 1/2 - 2 lbs red meat steak
• 1 Tbsp olive oil
• 2 Tbsp (two small) finely chopped shallot
• 1/2 C whiskey
• 1 C broth
• 2 Tbsp whole-grain mustard
• 3 Tbsp unsalted butter
• 1/2 tsp cider vinegar

Notes: I like Old Crow bourbon for cooking. It’s cheap, it’s drinkable on its own, and it lends a malty smokiness to the sauce instead of the sweetness top-shelf bourbons tend to bring. I prefer Country-Style Grey Poupon for the mustard, but any non-yellow mustard should work. And if you don’t have shallots in your cupboard, you can use half a medium yellow onion and a clove or two of garlic.

Directions

1. Season the steak, heat a skillet to medium-high heat, add oil, and cook to desired doneness (about 4 minutes per side on medium-high heat for medium rare)
2. Remove the steak to a plate and let rest, uncovered.
3. Return the skillet to the heat and add the shallot and stir until soft and glisten-y.
4. Add the whiskey and, using extreme caution and a long match, ignite it. Whoosh!
5. After the flames die down add the broth and mustard, bring to a boil, and whisk until the sauce is reduced waaay down to about 1/2 Cup or so.
6. While the sauce is reducing, slice the steak thinly, against the grain. Move the steak to a serving platter.
7. Whisk the juice from the steak into the sauce, along with the butter and vinegar. Pour over the steak

This is sooo damn good. Even better with an Old Fashioned.