Ingredients:
1 West Peak Meats Beef Sirloin
Olive oil
2 Tbsps. Butter unsalted
1 Tbsp. mixed dried herbs
Salt and ground pepper
Brie Cream Sauce:
¼ cup whiskey
1 Tbsp. crushed garlic and ginger
1 Tbsp. fresh thyme
1 cup heavy cream (or mix ¼ cup melted unsalted butter with ¾ cup full cream milk as substitute)
1 wedge Brie, cut into pieces
Salt and ground pepper
Peppercorns (optional)
1 tsp. flour ( optional – for a thicker sauce)
Method:
Pat dry the steak and season with salt and pepper. Heat a cast iron pan over medium coals. Add oil, sear the steak for 30 seconds per side, then cook for about 8 minutes (depending on the thickness and preference – medium or medium-rare). To finish add the butter and dried herbs, baste, then rest the steak for a few minutes before slicing.
For the sauce:
In the same pan (with remaining butter), add whiskey and let it reduce by half. Stir in garlic, thyme and cream. Add brie, salt and pepper or peppercorns. Cook until the cheese melts and the sauce thickens. ( Use 1 tsp. flour for extra thickness). Serve immediately over the steak.
Pair it with your favourite sides, and enjoy a flame-grilled, love-filled dinner at home!