Black Angus Sirloin with Bourbon Sauce and Tobacco Onions
(Serves 4)

Bourbon mustard sauce
(Yields 25 portions)
6 ounces shallots
8 ounces Booker?s Bourbon
4 ounces whole-grain mustard
1 gallon veal stock demi-glaze
Salt and pepper, to taste
4 ounces sweet butter

Reduce shallots in bourbon to almost dry. Add mustard and demi. Reduce to sauce consistency, about 40%, and season. Strain through a chinois. Finish with butter.

Tobacco onions
(Serves 4)
2 medium onions, peeled
1 pound flour
4 ounces Cajun seasoning
2 ounces kosher salt

Slice the onions very thin into rings. Combine remaining ingredients. Toss onion rings in the seasoned flour. Fry until golden brown.

To serve
4 8-ounce sirloin portions

Grill sirloin 3-4 minutes on each side. Slice and serve with vegetables, sauce and onions.