Gaelic Steak Flambe From Irish Chef Lesa Sullivan Recipes

GAELIC STEAK FLAMBE

Steps:

• 1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
• 2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
• 3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
• The steaks should be nicely seared.
• Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
• Remove the steaks from the oven and put on a plate.
• 4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
• Pour the whiskey over the steaks and ignite!
• When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
• 5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
• Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.

TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY

Steps:

• Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
• Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
• To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
• Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.

IRISH GAELIC STEAK

Steps:

• In a large skillet over medium heat, heat butter and oil.
• Add the steaks and cook 2 - 3 minutes on each side (for rare). Transfer to a warm plate and cover.
• Add garlic, shallot and mushrooms to the pan and cook 2 - 3 minutes until soft, but not browned.
• Stir in the honey and mustard and cook for 1 minute.
• Add the whiskey and stock or broth and cook for 3 - 4 minutes or until reduced in half.
• Whisk in cream and cook 2 - 3 minutes more or until thickened.
• Season with salt and pepper.