Seared Striploin with Whiskey-Sage Compound Butter and Caper Berries
Compound butter is old school French cooking at its best. Butter and steak are a match made in heaven and are always a crowd-pleaser. With whiskey, maple and mustard, this Canadian take on a classic showcases the great flavours of Ontario beef.
Whiskey Sage Compound Butter: Stir together whiskey, sage, mustard, rosemary and garlic; freeze for 5 minutes. In stand mixer fitted with whisk attachment, whip butter until smooth. Add chilled whiskey mixture, salt and pepper; whip just until combined. Mound compound butter in centre of large piece of plastic wrap; using rubber spatula, form butter into log shape. Roll up butter tightly in plastic wrap, twisting ends to seal. Refrigerate for at least 1 hour or until firm.
Remove plastic and slice butter into ten 3/4-inch (2 cm) coins. Store in airtight container in refrigerator for 3 to 5 days.
Assembly for Each Steak: Preheat oven to 375°F (190°C). For each serving, remove 1 Whiskey-Sage Compound Butter coin from refrigerator. Pat steak dry and season with salt and pepper. Heat 8-inch (20 cm) cast iron skillet over medium-high heat; sear steak for about 3 minutes or until bottom is browned. Flip steak and place butter on top; transfer pan to oven. Cook, basting once, for 8 to 10 minutes or until desired doneness. Transfer steak to rack; let stand for 5 minutes before serving.
Meanwhile, set skillet over medium heat; add caper berries and shallots. Cook for 2 to 3 minutes or until shallots are softened. Stir in maple syrup; cook for 1 minute.
Place steak on serving plate; top with 1 Whiskey-Sage Compound Butter coin. Drizzle skillet sauce over top. Serve with sides.
To learn more about Carve Premium Ontario Beef please click here.
Compound butter can also be frozen for up to 1 month.
Serve with seasonal vegetables, such as asparagus, Brussels sprouts, green beans, mushrooms or roasted grape tomatoes.
Steaks can also be cooked sous-vide, then pan-seared to finish.