Pan Seared Sirloin with Pecans and Bourbon Sauce
 

Here's one of my favorite "gourmet" LC recipes!

Pan Seared Sirloin with Pecans and Bourbon Sauce
(from Digital Chef 1/99)

1 1/2 lb. top sirloin steak, about 1 1/2 in. thick
1/2 tsp. freshly cracked black pepper
1/4 tsp. ground cayenne pepper
1/2 tsp. salt
1/4 tsp. chili powder
1 Tbs. canola oil
1/2 cup pecan halves
1/2 cup bourbon
2 Tbs. unsalted butter

Preheat oven to 400 degrees. Trim any fat from the steaks. Mix together the pepper, cayenne, salt and chili powder in a small bowl. Coat the meat with the spice blend.

Heat oil in a high-sided saute pan over high heat. Add steaks and cook until browned, about 2 minutes on each side. Set aside on a clean plate. Wipe excess fat from the pan with a paper towel. Arrange the pecans on the blackened are of the pan where the steaks were seared. Place the steaks on top of the pecans. Place the uncovered pan in the oven for 15 minutes.

Remove the pan from the oven. Set the steak aside while you prepare the sauce. Pour the bourbon into the hot pan and bring to a boil over medium heat. Ad any run-off juices into the pan from the steak that have accumulated on the dish. Reduce by half and remove from the heat. Stir in the butter.

Slice the sirloin into strips. Arrange slices on a plate and top with pecans and bourbon sauce. Serve immediately!

Nutrition Facts:
4 servings
Per Serving:
Calories: 463
Cholesterol: 116mg
Sodium: 368 mg
Carbohydrates: 3g
Protein: 36g
Total Fat: 27g

Mouth is watering
 

Jesus H Dude, that sounds incredible. I have already copied and pasted this one. I can't wait to try it. I have a cast iron skillet that has this recipe written all over it. Thanx again.

Jim :thup: