The Fall season calls for hot savory feasts and festive treats. This season, dine-in and stand out with a home cooked dinner and desert combination paired with Guillotine Heritage, our signature barrel-aged vodka. The vodka’s woody notes and hints of vanilla, cinnamon, and spices compliment dinner’s protein components while creating the perfect match for dessert.
Steak with Beer Sauce and Sweet Potatoes *Paired best with the French Mule, topped with Ginger Beer
Guillotine Vodka - Steak with Beer Sauce and Sweet Potatoes
  • 2 medium sweet potatoes, cut into 1/2-inch-thick wedges
  • 1 red onion, cut in half through the root end (do not peel)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 boneless beef sirloin steaks (about 6 ounces each)
  • 1 cup lager-style beer
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley
  • Preheat the oven to 450 degrees F. Toss the sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25 to 30 minutes.
  • Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.
  • Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in butter until melted.
  • Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.
Apple Crumble with Vanilla Ice Cream *Paired best with Guillotine Heritage Barrel-Aged Vodka, served neat
Guillotine Vodka - Apple Crumble with Vanilla Ice Cream
  • 4 Granny Smith apples, cut in half
  • 1/4 cup olive or canola oil
  • 1 stick (8 tablespoons) unsalted cold butter, melted
  • 8 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup granola
  • 1 pint vanilla ice cream
  • 1/2 cup prepared caramel sauce, heated, optional
  • Heat the grill to medium.
  • Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from grill and allow to cool briefly.
  • Once they are cool enough to handle, core and cut apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.
  • In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
  • Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.
Source: Food Network.
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