Cowboy Steaks with Guinness Sauce

cowboy steaks

Exactly what part on the cowboy are his steaks? I came across this recipe twice now. The first was at the Guinness Factory in Ireland, the second was in The Farm cook book. I compared the recipes and they were pretty identical. Both versions call for rib-eye, but I like beef loin because it’s a leaner cut. I made a few quality changes and hope you like my adaptation. Serve with rosemary mashed potatoes and a side of steamed vegetables. Serves 4 portion-controlled cowboys or 2 outlaws.

Cowboy Steaks with Guinness Sauce
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • 1 pound filet mignon
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 1 cup Guinness Irish Stout
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • ½ stick butter

Instructions
  1. Season the steaks with salt and pepper.
  2. Heat the oil in a cast-iron skillet over medium heat until it shimmers. Sear the steaks on both sides, about 3 minutes each.
  3. Transfer the oven-proof skillet to the oven and roast until the steaks register 110 degrees in the center with an instant-read thermometer for medium-rare, about 20 minutes. For medium, leave the steaks in the oven for another 5 minutes, or until they reach 115 degrees. Transfer the steaks to a cutting board and let them rest for at least 10 minutes.
  4. Add the shallot and garlic to the pan and cook over medium heat, stir until the garlic is golden brown, about 2 minutes.
  5. Add the tomato paste and cook, stir until the tomato paste starts to brown, about 2 minutes.
  6. Add the Guinness and boil the liquid until it is almost completely reduced, about 2 minutes.
  7. Add the beef stock and Worcestershire sauce, then boil until the liquid is reduced by half, about 3 minutes.
  8. Remove the skillet from the heat and whisk in the butter. Serve the steaks with the warm Guinness sauce.

steaks with steam

I wrangled up a bottle of 2010 Tre-Vini from Rancho Sisquoc Winery in Los Olivos, California for this recipe. This unfiltered red comprised of 55% Sangiovese, 25% Syrah, and 20% Malbec has sweet cherries and raspberries for starters, then kicks its boots off for some game and leather notes. Bright and loaded with chewy tannins. Accents of maple syrup and molasses finishes the ride.

Movie Night suggestion: A bounty hunting scam joins two men (Clint Eastwood and Eli Wallach) in an uneasy alliance against a third (Lee Van Cleef) in a race to find a fortune in gold buried in a remote cemetery. Filmed in Almeria, Andalucia, Spain, The Good, the Bad, and the Ugly (1966) is one of my favourite westerns directed by Sergio Leone. Because Leone spoke barely any English and Wallach spoke barely any Italian, the two communicated in French. The three principal actors are the only ones who speak actual English in the film. Everyone else in the film is speaking their native language (mostly Italian and Spanish), then later dubbed into English.

Additional film notes: The three man gunfight scene is called a truel (game theory). There are several mathematical papers covering the many complex outcomes of a truel. Other movies that use a truel are Reservoir Dogs and Pulp Fiction.

The human skeleton found by Tuco inside the wrong coffin at Sad Hill cemetery, was real. A deceased Spanish actress wrote in her will she “wanted to act even after her death.” Leone being a perfectionist, used her acting abilities.

The price of gold in 1862 was US$20.672 an ounce. As of 28 February 2013, it is US $1596.55 an ounce. So the $200,000 Tuco (Wallach), Angel Eyes (Lee Van Cleef) and Blondie (Eastwood) are after would be worth $15,444,078.90 on 28 February 2013. “You see, in the world there’s two kinds of people, my friend: those with loaded guns and those who dig. You dig.”

Lastly, Eli Wallach, born 1915 recently starred in a sweet singer/songwriter video.

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