Host Jayni Carey will be joined on the show by Ken Baker, executive chef at Pachamama's; David Nigro, chef at Hereford House; and Jeremy R. Tawney, executive chef at Teller's. Nigro will prepare the beef medallion recipe below.
A new "Jayni's Kitchen" show airs at 6:30 p.m. Tuesday each week on Sunflower Cablevision Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Medallions of Beef in Whiskey Sauce
2 shallots, minced
2 tablespoons butter
1 1/4 cups whiskey
1/2 teaspoon dried thyme
1/2 teaspoon cracked black pepper
8 cups low-salt beef broth, or consomme
1/2 cup heavy cream
1 teaspoon beef base
1 teaspoon Dijon mustard
8 to 12 beef tenderloins steaks, cut 1 1/2 inches thick and wrapped in bacon.
Saute the shallots in butter in a large saucepan or Dutch oven over medium heat until soft and translucent. Stir in the whiskey, thyme and pepper. Increase heat to medium-high, stirring occasionally to deglaze the pan. Allow the liquid to reduce by half. Add the beef broth and reduce by half again.
Whisk in the cream, beef base and mustard and reduce again, stirring occasionally, until the sauce begins to thicken and reaches desired consistency. Strain the shallots and herbs from the sauce. Keep sauce warm while preparing the steaks.
Grill steaks over hot charcoals or pan-fry in skillet over medium-high heat in a small amount of vegetable oil. Cook three to five minutes on each side, as desired.
Cover steaks with aluminum foil and let rest for five to 10 minutes. To serve, pour sauce over steaks.
Makes eight to 12 servings.