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Recipes Main Course Beef
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| Servings: | 4 |
| Author Notes: | A breed of black hornless steers called Aberdeen Angus or Black Angus, originally bred in the counties of Aberdeen and Angus in Scotland, was brought to the United States and in a short time replaced the longhorn as the preferred beef steer. A Scot, George Grant, introduced “the freaks because of their lack of horns and jet black color” at the Kansas City Livestock Show in 1873. The massive, meaty Black Angus provided the leading source for what is called Scotch beef. |
| Ingredients: |
1/4 cup (1/2 stick) unsalted butter 1 large yellow onion, cut crosswise and thinly sliced 4 center cut filet steaks 1/2 cup beef stock 1/2 teaspoon freshly ground black pepper 1/4 cup Scotch whisky |
| Instructions: |
In a large skillet, melt butter over medium high heat. Add onion slices; sauté until tender, 4 minutes. Remove to a plate and keep warm. Add steaks to the drippings and sear over high heat for 1 minute on each side. Reduce heat to medium low and cook steaks for about 4 minutes on each side for medium rare. Remove to warm plates. Increase heat to medium high. Add stock, stirring and scraping up all the browned bits on the bottom. Cook for 2 to 3 minutes, until the liquid is Reduced by half. Season with pepper. Add whisky. Heat for 1 minute. Pour over steaks. Garnish with onions. Serve with a pat of butter on top of each if desired. |
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