Steak in Espresso Whisky Marinade / Steak in Espresso-Whiskymarinade

Actually, it was surprisingly good. That is to say, it could have been a complete disaster, but it wasn't. It was actually quite nice, in a strange, exotic kind of way. If you're all for experimental food, this is the way to go.

I think DB's biggest problem was that the steak didn't really taste like steak anymore, while mine was that I'm not really a fan of steaks in the first place. DB also thought that it was too much alcohol (actually I used brandy instead), and that it wasn't salty enough, which might have been my mistake entirely as I'm always very careful with salt. And he's not generally a fan of butter with a steak, though he admitted that the one in this recipe was actually quite nice and went quite well with the coffee-flavour of the dish. Who would have known, coffee and tomato?

All in all, however, it's not really something I would serve to guests, I guess it's just too much (and a shame of those expensive cuts!). I could imagine scaling it down, using small stripes of beef and serving it as a very small starter.