2 Sirlon steaks
1 tablespoon olive oil
2 tablespoons finely chopped shallot
1\2 cup whiskey
1cup chicken stock
2 tablespoons whole grain mustard
3 tablespoons unsalted butter
1\2 teaspoon cider vinegar
Pat dry steak and sprinkle with sat and pepper.
Heat the oil in a pan over medium high heat until shimmering. Sear the steak turning once about 8 minutes for medium rare. Let steak stand uncovered for 10 minutes while you make the sauce.
Add the shallots to the pan. Stir and cook until soft about 2 minutes.
Add the whiskey and ignite using a long match. Be careful here I found the flames shoot right up. The flames will die down within a few seconds.
When the flames die down add in the mustard, and stock. Bring the sauce to a boil and cook until reduced by half. About 6 minutes. Wisk in the meat juices, butter and vinegar and it is ready to serve.