Honey N’ Herb Cured Alberta Beef or Bison Steak With Spiced Honey Gastrique

Honey N’ Herb Cured Alberta Beef or Bison Steak With Spiced Honey Gastrique

Ingredients

Steak and Rub:

6 Tenderloins, Rib Eye or Strip Loin
1 Tbsp (15ml) fennel seed
1 Tbsp (15ml) minced fresh rosemary
1 Tbsp (15ml) minced fresh thyme

5 Tbsp (6o ml) grated fresh garlic
4 Tbsp Chinook Honey
2-4 Tbsp (30-60 ml) olive oil

Salt and pepper to taste

Gastrique:

6 Tbsp (90 ml) Chinook Honey
4 garlic cloves, minced
2/3 C (180 ml) mead
6-8 Tbsp (90-125ml) mead vinegar
½ tsp (1 ml) cracked peppercorns

3 whole star anise
¼ tsp (1 ml) cracked fennel or anise seed
1 shallot, minced
1 Tbsp (15 ml) minced fresh thyme
1-2 lemons, juice and zest

steakCombine rub ingredients and smear on steak. Let stand 4 – 6 hours.
Heat the honey in a shallow sauté pan over low heat, stirring constantly until it starts to bubble slightly. Stop stirring for 1-2 minutes and it should become caramelized. (It will have darkened slightly, become thicker and have a nutty aroma). Add garlic and stir until garlic colours, then slowly add the mead and reduce the volume by at least half. Add the mead vinegar, spices and shallot. Reduce again by one third. Add thyme, lemon juice and zest. Pick out and discard the star anise. Season to taste.
Preheat the grill to medium-high. Grill steak to preferred degree of doneness (best at medium rare) turning only once. Let rest at least 5 minutes. Serve with a drizzle of gastrique.

Serves 6

To print this recipe please go to Honey N’ Herb Cured Alberta Beef or Bison Steak with Spiced Honey Gastrique

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