Bourbon Mustard Steak Sauce

Makes 1 quart

My kids like steak sauce. They know better than to slather it all over steak at a nice restaurant but at home they are known to indulge. I usually whip up a sublime mixture of every sauce I can find in the fridge, ketchup, mustard, A-1, BBQ, molasses, Worcestershire etc. What can I say, it’s pretty good stuff.

In this recipe I wanted to dress that concoction up a bit and create something a little more sophisticated. I basically have the main ingredients for all those store bought sauces, hence the million ingredients. I just couldn’t get away from the ketchup and Worcestershire. The good news is you pretty much throw it all in one pot and let it go.

Ingredients

1/2 Cup Sterling Silver Bacon, cut into lardons
3/4 Cup Leeks, white part and 1” into the green, chopped
1/4 Cup Shallot, chopped
1 T Garlic, minced
2 lbs. Chopped tomatoes, vine ripened are best
1 Cup, Green apple, peeled, cored and chopped
1/4 Cup, Raisins
2 T Ginger, grated
1 1/2 Cup Bourbon
1 Cup Beef broth
1 Cup Veal demi glace
4 Each Anchovies
1/4 Cup Ketchup
1 Cup Mustard, whole grain
2 T Steen’s syrup
2 T Apple cider vinegar
2 T Worcestershire
2 T Soy sauce
1 Each Cinnamon stick
5 Each Cloves, whole
1 t Nutmeg, ground
1 T Lemon juice, fresh
Salt and fresh ground pepper to taste

Method

Place a medium sized heavy bottomed sauce pot over medium high heat. Add the bacon and cook until it begins to brown.
Add leeks, shallot, garlic, tomatoes, apples, raisins and ginger. Sauté for about 5 minutes.
Deglaze with the bourbon and reduce by1/2. Add beef broth, demi, anchovies, ketchup, mustard, syrup, apple cider vinegar, Worcestershire and soy sauce. Make a sachet for the cinnamon stick, cloves and nutmeg. Add the spices to the sauce. Bring this mixture to a boil.
Reduce the heat to medium low and simmer for about an hour or until thickened.
Remove the sachet. Puree the sauce in a blender, food processor or with an immersion blender. Do not over fill blender when the liquid is hot!
Add the lemon juice, adjust seasoning with salt and pepper, blend to incorporate.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company