Steaks With Whiskey Cream Sauce Recipes

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TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY



Traditional Gaelic Irish Steak with Irish Whiskey image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 2 servings

Number Of Ingredients 10

2 (10-ounce) prime Irish sirloin steaks
Salt, pepper, beef aromatics and bay leaf for seasoning
1 tablespoon chopped fresh herbs of own choice, plus more for sprinkling
2 glasses Irish whiskey
3 to 4 ounces melted butter
1 finely chopped large onion
3 large finely chopped fresh tomatoes
3 tablespoons tomato puree
1 cup fresh cream
Chopped fresh parsley leaves, to garnish

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.

STEAKS WITH WHISKEY CREAM SAUCE



Steaks With Whiskey Cream Sauce image

This is the ultimate decadent, impressive, delicious main dish. This came from a set a recipe cards my sister received as a gift many years ago. It's one of my favourite meals to make, share, and enjoy. :)

Provided by Sara 76

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

2 steak fillets
2 slices bread, 1 inch thick
2 tablespoons butter
1 teaspoon French mustard
4 tablespoons butter
1 teaspoon flour
1 shallot, minced
3 tablespoons water
1/4 cup cream
2 teaspoons parsley, chopped
1 beef bouillon cube, crumbled
1 tablespoon whiskey
1 teaspoon lemon juice

Steps:

  • Press steaks into a neat shape; cut bread into rounds about the same size as the steaks.
  • Heat butter in pan, add mustard, mix well. Brush bread on both sides with mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.
  • Heat remaining butter in pan, add steaks, cook until done as desired; remove from pan, keep warm.
  • Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat, simmer 2 minutes. Put steaks on bread, serve with sauce over.
  • This is best served with new potatoes and green beans.

WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

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!

WHISKEY STEAK



Whiskey Steak image

Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.

Provided by DIERDREM

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 pounds beef round steak, 1 inch thick
salt and pepper to taste
2 cloves garlic, crushed
⅓ cup sweet-hot mustard, divided
4 slices bacon
1 tablespoon olive oil, or as needed
3 tablespoons chopped fresh rosemary
⅔ cup bourbon whiskey
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon lemon juice

Steps:

  • Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
  • Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
  • Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
  • Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 15.7 g, Cholesterol 97 mg, Fat 24.8 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.4 g, Sodium 545.6 mg, Sugar 10.8 g

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE



Steak Balmoral and Whisky Sauce from the Witchery by the Castle image

This recipe hails from one of my favourite restaurants, "The Witchery - By The Castle" in Edinburgh, Scotland, which is towards the top up the hill near the gates of Edinburgh Castle. The restaurant is located in a very old and atmospheric building where the "Old Hell Fire Club" used to hold their meetings. The Witchery serves this delicious steak there, called Steak Balmoral, which has the most divine whisky sauce I have ever tasted! Serve this steak with chips (French fries), boiled, jacket or steamed new potatoes and seasonal greens or a tossed salad. The sauce is uniquely famous for its stunning simplicity - no need for onions or garlic, the cream, mustard, mushrooms and whisky tick all the taste boxes! More information from the restaurant's web-site: Located in an historic sixteenth-century building at the gates of Edinburgh Castle, James Thomson's Witchery is the most atmospheric and spectacular dining destination in the city. A unique location,stunning interiors and superlative food, wine and service create memorable and magical dining experiences for locals, visitors and celebrities alike. Ewan MacGregor, Michael Douglas, Catherine Zeta Jones, Jack Nicholson and Clarissa Dickson Wright have all succumbed to its charms, with Andrew Lloyd Webber calling it the prettiest restaurant ever! Originally built for an Edinburgh merchant in 1595, this historic building on the Royal Mile now includes the jewel-like Witchery diningroom, the spectacular Secret Garden and a collection of totally indulgent and opulent suites on the floors above and in an adjacent historic building. (This recipe is the authentic recipe from the restaurant's web-site.)

Provided by French Tart

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 (200 g) aberdeen angus steaks or 2 (200 g) sirloin steaks
25 g salted butter
5 green peppercorns, lightly crushed
60 ml Scotch whisky (a good blend such as Bells, Teachers or Famous Grouse)
1 teaspoon scottish heather honey (optional)
125 ml double cream
125 ml beef stock
50 g cleaned sliced fresh wild field mushrooms or 50 g button mushrooms
2 teaspoons coarse grain mustard
salt
fresh ground black pepper

Steps:

  • Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
  • Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
  • Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
  • Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
  • NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.

WHISKY CREAM SAUCE



Whisky cream sauce image

This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes

Provided by Good Food team

Categories     Condiment

Time 30m

Number Of Ingredients 8

2 tsp soft butter
2 tsp olive oil
2 shallots , finely chopped
1 bay leaf
2 garlic cloves , crushed
120ml Scotch whisky
200ml beef stock or chicken stock
200ml double cream

Steps:

  • Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
  • Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
  • Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium

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