Best Steak Rumaki Wbourbon Vanilla Sauce Recipes

Steak Rumaki W/Bourbon Vanilla Sauce image

Provided by Kmac1805

Categories < 30 Mins

Time 30m

Yield 12-15 serving(s)

Number Of Ingredients 9

2/3 cup Bourbon
1/2 cup brown sugar
2 tablespoons red wine vinegar
1 lb New York strip steaks or 1 lb sirloin steak, cut into 1 1/2 inch chunks
salt and pepper
15 scallions, pieces 3 inches long
1/2 cup canned sliced water chestnuts, drained
8 slices thin-sliced bacon, halved crosswise
1/2 teaspoon vanilla extract

Steps:

Whisk bourbon, sugar and vinegar together in a bowl; set aside.
Season the steak with salt and pepper.
Wrap each chunk in a piece of bacon along with a piece of scallion and a slice of water chestnut, skewer with a toothpick.
Heat saute pan over medium heat. Brown rumaki on all sides about 8 minutes total; transfer to a plate.
Pour off drippings, then deglaze pan with bourbon mixture. Simmer until slightly syrupy, 2-3 minutes. Take off heat; add vanilla and salt to taste.
Serve sauce over rumaki.

Nutrition Facts : Calories 191.8, Fat 8.3, SaturatedFat 3.2, Cholesterol 34.2, Sodium 70.5, Carbohydrate 11.2, Fiber 0.6, Sugar 9.5, Protein 8.8

Beef Tenderloin Rumaki image

Provided by Beth Pierce

Time 45m

Number Of Ingredients 12

1/3 c soy sauce
2 Tbsp worcestershire sauce
1 Tbsp fresh ginger
1/4 tsp garlic powder
1/3 c water
1 1/2 Tbsp honey
2 Tbsp ketchup
3/4 lb beef tenderloin cut into 12 large bite size pieces
1 small red pepper cored seeded and cut into 12 long strips
1 (8 ounce) can whole water chestnuts
6 slices uncooked hardwood smoked bacon sliced in half
6 green onions trimmed and cut in half

Steps:

1. Preheat oven to 400 degrees. Cover large baking sheet with aluminum foil and spray with nonstick cooking spray. I use olive oil.
2. Combine soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey and ketchup in small saucepan. Simmer over low heat for 10 minutes.
3. Wrap one piece of red pepper, one water chestnut, one piece of green onion and one piece of beef with half slice of bacon. Secure with toothpick. Repeat until all are wrapped.
4. Place on cookie sheet and bake ten minutes. Remove from oven, gently turn and baste with soy/ginger marinade. Place back in oven for 8-10 minutes. Remove and baste. Repeat until bacon is good and crispy; approximately 30 minutes.
5. NOTES For added crispiness you can turn on the broiler the last minute of cooking but broilers are unpredictable to keep a close eye on them.