from Gourmet October 2008
serves 4-6
1 (2 to 2 1/4 lb) boneless top butt sirloin steak (about 1-in thick)
1 Tbsp olive oil
2 Tbsp finely chopped shallot
1/2 cup whiskey
1 cup chicken broth
2 Tbsp whole-grain mustard
3 Tbsp unsalted butter
1/2 tsp cider vinegar
Pat steak dry and sprinkle with 1 tsp salt and 3/4 tsp pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
Slice steak and serve with sauce.
MY NOTES: Try subbing an alternate fat or oil for butter.