Marinade: |
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8 oz. The Perfect Purée Green Apple Puree, thawed |
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2 oz. The Perfect Purée Ginger Puree, thawed |
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6 8 oz. N.Y. strip steaks |
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Salt & pepper, to taste |
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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. |
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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Green Apple Bourbon Sauce: |
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4 oz. The Perfect Purée Green Apple Puree, thawed |
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6 oz. Maker’s Mark Bourbon |
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12 oz. Demi Glace |
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1 oz. roasted garlic, pureed |
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Salt, to taste |
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Method: |
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: |
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Serve with Roasted Garlic Mashed Potatoes and garnish with a Green Apple Compote. |