Kate was away at Grrls Meat camp for the previous weekend and while there, Kari Underly was breaking down an aged top round and cut some nice top round filets. Kate, being the most awesome girl in the world, took those along with quite a few other pork products, home for us to try. These top rounds were cut into about the size of a nice 8oz filet, netted and perfect for the meal we were fixing to have.
It was a colder night, with winter right around the corner, and comfort food was definitely the way I wanted to go. Kate arrived home from the trip that night, so we were getting a late start to cooking. Simple was going to be the way to go, just some carrots, onions and a well cooked piece of steak. The steak was cooked as all good steak should be cooked, simply. Simply salt, pepper and a few herbs in the pan with the butter/oil mixture. After the steaks were finished and resting, we made a quick bourbon and apple cider pan sauce to go with it. More on that in a bit though.
The growing season has pretty much come to a close here in Colorado. While a few farmers are still pulling some veggies out of their land, most of us are seeing the final pickins. The end of the share is as you might expect, full of cellarable roots; carrots, garlic and carrots. The carrots from Stonebridge are exception, at least in our opinion. They are sweet, firm and have a nice minerality. Pretty great carrots if you ask me.
As with most great ingredients, get out of the way. I wanted a little bit of acid in the dish and decided to go with a Pomegranate molasses glaze on them. While it sounds foofoo, it’s really not. Simply peel the carrots, sauté quickly in some butter, season with salt and pepper and then add the molasses to coat. Simple and delicious.
For the final part of the meal, as anyone who eats meat knows, no good meat becomes great without a great sauce. We were on the fall kick so why not stay that way with the sauce, Bourbon and Cider. Making a sauce is pretty basic and a great way to preserve the flavor. One note of caution with this sauce, bourbon WILL flame up. If you don’t have a hood, the clearance for fire or are just flat out not into fire, do NOT include the bourbon.
It was a great meal after having Kate away. Hearing about the stories of the weekend over some meat fixins from the camp was a great way to welcome her back home. We have two more rounds in the freezer for another night of simple home cooking.
Combining the two recipes into one for the sake of simplicity, but these can be also made stand alone. The Bourbon Cider Sauce would also be nice over a nicely crisped up chicken breast.
- Pomegranate Molasses Glazed Carrots
- Carrots - 1/4 lb, peeled and halved
- Butter - 1 Tbsp
- Olive Oil - 1 Tbsp
- Pomegranate Molasses - 2 Tbsp
- Salt - To Taste
- Black Pepper - To Taste
- Bourbon Cider Sauce
- Bourbon - 1/4 Cup
- Cider - 2 Cups
- Butter - 1 tsp
Pomegranate Molasses Glazed Carrots
- Peel and halve carrots
- Heat a pan over medium heat and add in butter and oil
- Add in the carrots and cook for about 3 - 5 minutes, season with salt and pepper to taste
- Add in the molasses and toss to coat. Let cook for 1 more minute and set aside covered with tinfoil or over a low burner to keep warm.
- Make sure you don't over cook the carrots so that they still have a bit of a crunch. Al dente if you will.
Bourbon Cider Sauce
- Once you're done cooking your meat and you've removed it to rest, remove the pan from the heat and add in the bourbon. This will most likely flame when you put it back on your stove, but it will burn out in about 30 - 45 seconds
- Once the bourbon is reduced to almost nothing, add in the cider and let reduce to about 1/3 to 1/4 of original volume.
- Add butter to mount the sauce, and when it's completely combined and melted, strain the sauce through a sieve and pour over meat