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Stuart Anderson's Black Angus Whiskey Pepper Steak

By Todd Wilbur

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Menu Description: "U.S.D.A. choice top sirloin, fire-grilled to your liking then doused with a whiskey pepper sauce."

When the number of Black Angus restaurants had reached 117 by the early eighties, the Marriott Corporation bought the chain from owner Stuart Anderson. These days Stuart relaxes at his home on Whidby Island off the coast of Washington State, and spends his winters at his home in warm Palm Springs, California.

Here is an easy recipe for sirloin pepper steak with a tasty whiskey sauce inspired by the popular dish served at Black Angus. Black Angus chefs were no doubt inspired by the classic French dish steak au poivre in which the meat is covered with coarsely ground black pepper before being sauteed or broiled. Brandy or cognac is used  in the restaurant to get the steak flaming for an flashy presentation.

You won't be required to set your steak on fire in this version. Though you will find that flavorful sauce goes well with other cuts of steak besides the top sirloin called for here.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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Whiskey Pepper Sauce
  • 1 tablespoon butter
  • 2 tablespoons chopped white onion
  • 2 cups beef stock or canned beef broth
  • 1/4 teaspoon cracked black pepper
  • 1 clove garlic, pressed
  • 2 tablespoons whiskey
  • 1 green onion, chopped
  • 1 teaspoon cornstarch
  • 1 tablespoon water
Pepper Steak
  • 1 16-ounce sirloin steak, cut into two portions
  • 2 teaspoons cracked black pepper
  • 2 tablespoons butter
  • Salt
  • Do This
    • Restaurant/Brand
      Stuart Anderson's Black Angus
    • Instructions

      1. Fire up the barbecue.

      2. In a saucepan or deep skillet, make the whiskey pepper sauce by sauteing the whilte onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown.

      3. Add 1 cup of beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half.

      4. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.

      5. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.

      6. Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until golden brown.

      7. When the barbecue is hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill.

      8. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves.

      9. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steak doused with whiskey pepper sauce.

      Serves 2.

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