300 grams venison tri-tip steaks, at room temperature
sea salt and ground pepper
1 tablespoon chopped parsley, to garnish
2 tablespoons whiskey
1 tablespoon each soy sauce, Worcestershire sauce and whole grain mustard
2 teaspoons brown sugar
½ small red onion, finely chopped
1 clove garlic, crushed
2 teaspoons butter
Sauce: Combine the whiskey, soy sauce, Worcestershire sauce, mustard and sugar in a bowl and set aside.
Season the steaks with salt and pepper.
Heat a sauté pan over a high heat with a dash of oil and, when hot, cook the steaks for 2-3 minutes each side. Transfer to a plate and rest, lightly covered, while you make the sauce. Don’t wash the pan.
Add another dash of oil, the onion and garlic to the pan and cook for 5 minutes until soft, adding a splash of water if the pan is dry. Tip in the whiskey mixture and bring to the boil then simmer for 2 minutes until reduced. Stir in the butter and the meat resting juices.
To serve: Add the steaks back to the pan and spoon over the sauce. Garnish with parsley before serving.
Cook’s note: Serve with a bowl of crispy sautéed potatoes, creamy mashed potatoes or polenta and a crisp salad or cooked greens.