James Martin’s steak with whisky-braised onions

Discover the warmth and richness of James Martin’s Steak with Whisky-Braised Onions, a recipe that pairs the robust flavors of quality rump steak with the sweet and complex notes of whisky-infused onions. This dish, featured in James Martin's "Islands to Highlands" and showcased on Food and Travel Magazine, is a testament to the chef's skill in combining simple ingredients to create a sumptuous meal that's perfect for any occasion.

Ingredients for the Steak with Whisky-Braised Onions

• Onions and Steak Base: Begin with 4 onions and a 400g rump steak. The onions are braised in a mixture of 50ml whisky and 600ml beef stock, creating a rich and flavorful foundation.
• Butter, Garlic, and Pine: The recipe incorporates 100g of salted butter, infused with crushed garlic and fresh pine sprigs, adding depth to the dish.
• For the Sauce: A delectable sauce made from Scottish grainy mustard, English mustard, more whisky, double cream, and butter, envelops the steak in a creamy, tangy glaze.
• Vegetable Side: Accompany the steak with 150g of long-stem broccoli for a fresh, crunchy contrast.

Preparation Instructions

1. Braise the Onions: Simmer the onions in whisky and beef stock, then cool and reserve the liquor.
2. Infuse the Butter: Melt butter with garlic and pine for a fragrant base.
3. Cook the Steak and Broccoli: Season and sear the steak, brushing with the infused butter. Cook the broccoli alongside the steak for a complete meal.
4. Create the Sauce: Combine mustards, whisky, and the reserved onion liquor, finishing with cream and butter for a smooth texture.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator.
• Reheating: Gently reheat on the stove or in a microwave, ensuring the steak remains tender and the sauce does not separate.

Nutritional Information

This dish offers a good balance of protein from the steak and essential nutrients from the broccoli. The whisky-braised onions add a unique flavor but also additional sugars. The creamy sauce contributes to the dish's overall fat content.

FAQ about the Steak with Whisky-Braised Onions

• Can I use a different type of steak? Yes, while rump steak is recommended for its flavor and texture, you can substitute it with another cut of your preference.
• What can I use instead of whisky? If you prefer not to use alcohol, beef stock alone can provide richness, though the unique whisky flavor will be missing.

James Martin’s Islands to Highlands offers a treasure trove of recipes like this, showcasing the best of British cuisine with a modern twist. This steak dish is a perfect example of how traditional ingredients can be elevated into a gourmet meal, suitable for both everyday dinners and special occasions.

For further details and insights into this recipe, you can explore the original sources at Food and Travel Magazine​​and Foodies Magazine​​.