Guinness Reduction Part 2

steak and shrimp

Inspired by St. Patrick’s Day I worked on perfecting the Guinness pan sauce that I made a few weeks ago. Before cooking the steaks I took 4 cups of beef stock, carrots, celery, garlic, and onions and placed them in a saucepan; I then reduced the broth by half to build more flavor in the stock. After fortifying the stock I cooked the steaks in the pan. I sauteed half a shallot then deglazed the pan with 1/2 cup of Guinness. I reduced the Guinness by 2/3 then added the fortified beef broth. I simmered the sauce for ~2 min then added 1tsp dijon mustard, 1 tbs soy sauce, salt, and chopped fresh parsley. I let the sauce simmer for another 2 min then added 1 tbs unsalted butter and 1/2 tsp truffle butter. I then did a final taste to get the salt level right. I then served the sauce over the steak.

To cook the shrimp I took a cast iron skillet and cooked 4 pieces of bacon. I then added the shrimp, which I seasoned with Old Bay and cooked them in the bacon grease.

Guinness

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One thought on “Guinness Reduction Part 2

  1. Pingback: Mother’s Day Dinner | Smartchefblog

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