As a result of a vacation that my wife and I took to the UK a little while back, we have a jar of honey from Llanberis (hooray for post-hike finds, and hooray for Snowdon). We’ve been trying to spread out using it to make it last, and we’ve been enjoying the flavour complexity on toast over that time…but we wanted to try something different with it. Since we also had mutton for the first time while on that same trip, we decided to pair the two components together and see what would happen. I’m pleased to report that the sweetness of the honey, the heat from the red pepper flakes, and the earthy distinctness of the mutton worked extremely well in concert with one another! If you haven’t got mutton available, I we think the flavour of the sauce would go well with lamb, pork, or even chicken breast.
We served our steak with Roasted Baby Potatoes and Roasted Asparagus.
Time: 20 Minutes
- For your Meat:
- Mutton or Lamb Steak (Beef/Chicken/Pork will also work if you prefer)
- For your Sauce:
- 1 Tablespoon of Butter
- 1/2-1 Shallot
- 2 Tablespoons of Honey
- 1/4-1/3 Cup of Heavy Cream
- Optional (but encouraged): Red Pepper Flakes
- About 30 minutes before you start to cook, give your mutton steaks a quick salt sprinkle on the top and bottom.
- When you’re ready to cook, dice your shallot.
- Melt your sauce butter over medium-low heat in a sauce pan or small nonstick frying pan. When it’s melted, add your shallot and chives, and sautee until they become opaque.
- When your shallots have become opaque, scoop in your honey and red pepper flakes (if using), and stir to combine.
- Melt some butter in a larger (cast iron if you have it) frying pan. When that is melted and hot, place your mutton steaks in. Sear for 5-6 minutes, flip, and cook for another 5-6 minutes.
- While your steaks cook and once your honey has melted into your pan, turn your heat to low, and add your cream to your sauce. Whisk it into combine, and allow to simmer and cook down.
- When your mutton steaks reach your desired internal cook temperature (at least 145 degrees for medium…we did 165 degrees, and they were still very tender), remove from heat, and let sit for a few minutes to allow for juices to redistribute and your sauce to finish.
- Plate, top with your sauce, devour, and enjoy!