| Marinade: |
| • |
8 oz. The Perfect Purée Green Apple Puree, thawed |
| • |
2 oz. The Perfect Purée Ginger Puree, thawed |
| • |
6 8 oz. N.Y. strip steaks |
| • |
Salt & pepper, to taste |
| • |
3 oz. Maker’s Mark Bourbon |
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| Method: |
| 1. |
Season N.Y. strip steaks with salt and pepper and place in a pan in a single layer. |
| 2. |
Mix together the Green Apple Puree, the Maker’s Mark Bourbon, and Ginger Puree. |
| 3. |
Pour over the N.Y. strip steaks coating them thoroughly. |
| 4. |
Cover and marinate refrigerated for at least 4 hours, preferably overnight. |
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| For the Green Apple Bourbon Sauce: |
| • |
4 oz. The Perfect Purée Green Apple Puree, thawed |
| • |
6 oz. Maker’s Mark Bourbon |
| • |
12 oz. Demi Glace |
| • |
1 oz. roasted garlic, pureed |
| • |
Salt, to taste |
|
|
| Method for the Green Apple Bourbon Sauce: |
| 1. |
In a sauce pot reduce the Marker’s Mark Bourbon to two ounces. |
| 2. |
Add in the demi glace and bring to a boil. |
| 3. |
Mix in the Green Apple Puree and roasted garlic. |
| 4. |
Bring up to a simmer and strain. |
| 5. |
Hold warm. |
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| Optional: |
|
Serve with Roasted Garlic Mashed Potatoes and garnish with a Green Apple Compote. |
