Page 12 - Boca Club News - September '19

Page 12, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s

Executive Chef Joe Longo: Honey Bourbon Filet Tips

If there is anything that will make
you want to bite into a delicious steak,
it’s steak with a bite of its own—in this
case, the heady tang of real bourbon! It’s
another guaranteed guest-pleaser from
the personal recipe collection of Chef
Longo, who has earned his deserved
reputation for seafood, Italian cuisine
and American fusion. All of his recipes in these Boca Club
News columns are selected from his personal collection and
are wonderful examples of the creativity and taste that marks
them all. Chef Longo’s recipes are presented here with the
cooperation of Clubhouse Manager Ed Cichielo; Director of
Food and Beverage Lorant Botha and, in some cases, Pastry
Chef Christophe Joly.

Lorant Botha Ed Cichielo Christophe Joly

Serves 4
Ingredients:
⅓ cup honey 3 tbsp. butter divided Add steak. You will probably need
¼ cup packed light brown sugar 1 (6 oz.) package mushrooms cut in quarters to cook it in two batches because you
⅓ cup bourbon Directions: don’t want to crowd the pan. Cook until
¼ cup soy sauce 1. In a medium bowl, whisk together honey, brown sugar, seared on all sides. Remove from pan.
¼ cup Worcestershire sauce bourbon, soy sauce, Worcestershire sauce, red pepper flakes, Add remaining butter to pan and cook
½ tsp. red pepper flakes and garlic. Pour into a large zip-top bag. Add steak cubes and mushrooms until browned.
2 cloves garlic minced refrigerate for 2 to 4 hours.
2 pounds steak (rib-eye sirloin, or filet), cut into chunks 2. Heat vegetable oil and 2 tablespoons butter in a cast-iron
2 tbsp. vegetable oil pan over medium-high heat. Photo by Jon Ricco