You can use any steak, we just had some elk on hand. Also, I would have preferred to grill the steaks, but it’s cold and rainy here in Washington, so I did the oven method instead.
- 4 Steaks
- 1 C. honey
- 1/2 C. brown sugar
- 1 C. Whiskey ( I used Jameson)
- 1/2 C. soy sauce
- 1/2 C. Worcestershire
- 1/2 tsp. red pepper flakes
- 4 cloves garlic, minced
- 1/2 C. and 2 Tbsp. beef broth
- 1 sprig fresh thyme
- leaves from 1/2 sprig fresh rosemary
- 1 large sweet onion, thinly sliced
- 8 oz. cremini mushrooms, destemmed and cut into quarters
- 1 Tbsp. corn-starch
- salt and pepper to taste
- olive oil
- 1 Tbsp butter
In a large ziplock bag, add honey, brown sugar, whiskey, soy, worcestershire, pepper flakes and garlic. Combine well and add steaks. Place in fridge to marinate at least 2 hour or longer.
Preheat oven to 400°
Start by caramelizing your onions. In a large saucepan heat 1 Tbsp olive oil with one Tbsp. butter over medium high heat. Add a layer of onions, sprinkle salt, and then add another layer of onions, topping with more salt. Let cook, about 15 minutes without stirring. Lower the heat to low, and stir onions. Continue to cook 45 min. to an hour, stirring occasionally.
Add mushrooms to onions and let it continue to cook while you prepare the rest of your meal. On low heat, and occasional stirring, it will not burn.
Pull steaks out of fridge and pour marinade into a saucepan. Keep the meat out as you want it to come to room temperature before you cook it.
Bring marinade to a boil and reduce for 10 minutes, stirring. Add beef broth, thyme and rosemary leaves and return to a boil. Reduce heat again and simmer another 10 minutes. Mix cornstarch with the rest of the beef broth and stir into sauce, allowing it to thicken. Reduce heat to low and let sit wile you prepare the steaks.
In an oven proof skillet, or cast iron will work, heat about a Tbsp of olive oil over medium high heat. Place steaks in pan (they should start sizzling right away) and sear for about 20 seconds on each side. Place pan in oven for 12 minutes for medium steaks (less if you want more rare, more if you want more done).
Let steaks rest at least 5 minutes when you remove them from the oven. Serve steaks with sauce drizzled over and vegetables on top.
I served with bacon wrapped asparagus, which the sauce went very well with.