This recipe by Tasting Table recipe developer Chanel Murphy-Lowe combines the meaty sensation of steak with a sweet, tangy bourbon sauce for a savory dish that comes together in under 30 minutes ...
Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook ...
Heat olive oil and butter ... the bourbon to reduce by half (about 2 minutes). Add the cherries, chicken broth, balsamic vinegar, honey, and Dijon mustard. Stir to combine and bring the sauce ...
Meanwhile, for the sauce put the vinegar ... Put the egg yolks, a cube of butter and a pinch of salt into the bowl. Whisk them together, then add half the reserved liquid. Whisk until the mixture ...