NNothing says power pairing quite like a steak and a Manhattan. The Manhattan—always stirred, to prevent the alcohol from becoming diluted—has a fullness that leaves the palate awash with notes of spice and earth. These flavors stand boldly alongside the meaty allure of a perfectlycooked, medium-rare piece of steak. The next time you find yourself yearning for something smooth and classic, try pairing The Cocktail Project’s Jim Beam Black® Manhattan with beef medallions. Enjoying this cocktail staple with your dinner instead of afterward is like an adventure for your
tastebuds. Not to be confused with the other Black Manhattan, a modern classic cocktail created by San Francisco bartender Todd Smith, the Jim Beam Black® Manhattan is just that—a Manhattan mixed with Jim Beam Black®. As the world’s highest-rated bourbon, it makes one of the smoothest Manhattans we’ve ever had. Simply add sweet vermouth and bitters, stir until cold, and you’ll have a luxurious drink in-hand.
If you’re feeling indulgent, pair this classic drink with bacon-wrapped steak medallions, as seen in the recipe below. The crisp, salty exterior will coax out some of the smooth caramel and warm oak notes that are famously present in Jim Beam Black. Then cue the slow jazz and settle in for a sumptuous evening at home.
The Cocktail Project is a great resource for all of your food pairings, with hundreds of recipes curated by career bartenders.
Jim Beam Black® Manhattan Recipe
- 3 dashes Angostura® Bitters
- 2 1/2 parts Jim Beam Black®
- 3/4 part Vermouth, Sweet
- Garnish with Cherries
Combine ingredients in 3-piece shaker. Shake vigorously to chill.
Strain into chilled martini glass. Garnish with a cherry.
Beef Medallions with Bacon and Morels Recipe
- 8 slices of bacon
- 2 beef teres majors (about 1 pound each), cut into 8 medallions
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 16 fresh morels, rinsed, or dried morels—soaked in boiling water for 30 minutes, drained and rinsed
- 4 large scallions, cut into 1/2-inch lengths
- 1/2 cup Madeira
- 3/4 cup mushroom stock or low-sodium broth
- 2 tablespoons cold unsalted butter
Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute.
Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes.
Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes.
Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.
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