Beef Fillet With Irish Whiskey And Cream Pan Sauce Recipes

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

BEEF FILLET WITH IRISH WHISKEY AND CREAM PAN SAUCE

Steps:

• Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast iron) skillet that's large enough to hold the steaks over high heat until quite hot. Add the vegetable oil if not using cast iron. Test pan by touching the edge of one steak to the pan surface; it will sizzle briskly when ready.
• Immediately drop in the steaks and sear one side for 2 minutes. SNeak a peak to see if the first side is nicely browned. Flip the steaks and sear the other side for 2-3 minutes.
• Reduce heat to medium high, cook for another 2 minutes, flip, and cook until a digital thermometer reads 120 degrees for rare, or 125 degrees for medium rare, another 1-2 minutes. Transfer steaks to a warm platter and let them rest, covered loosely with foil, while you make the sauce.
• Return unwashed pan to medium heat. Add butter and let it melt. Add shallots and cook, stirring, until fragrant and just tender, 1-2 minutes. Add whiskey and stir with wooden spoon, scraping up any browned bits stuck to the pan. Add broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. WHisk in the mustard and then the cream. COntinue to cook at a boil, stirring, until reduced to a saucy consistency, 3-5 minutes. Taste the sauce and season with salt and pepper, and lemon juice. Serve steak with the sauce.

IRISH CREAM AND WHISKEY COCKTAIL

Steps:

• Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.

BEEF TENDERLOIN WITH PEPPERCORN CRUST AND WHISKEY SAUCE

Steps:

• FOR SAUCE:.
• Brown beef bones, shallots, garlic and carrots in heavy large saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduced by half, about 5 minutes. Mix in tomato paste, thyme, and peppercorns. Add both stocks and boil until liquid is reduced to 1 cup, about 20 minutes. Strain through fine sieve into heavy small saucepan. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate).
• FOR BEEF:.
• Preheat oven to 350ºF. Mix first 4 ingredients on large plate. Brush 1 tablespoon oil over beef. Roll beef in peppercorn mixture, coating completely. Season with salt.
• Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast until meat thermometer inserted into center of beef registers 130ºF for rare, about 30 minutes.
• Let beef stand 10 minutes.
• Slice beef and arrange on plates. Bring sauce to simmer. Spoon over beef.