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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is yummy and a nice change from barbequed steak. Comfort food at it's best, straight from the Bridge House Hotel in Tullamore, County Offaly, Ireland where this gaelic steak is their 'house special'. Ingredients:
2 tablespoons unsalted butter |
2 tablespoons extra virgin olive oil |
4 beef tenderloin steaks |
1 garlic clove, minced |
1 shallot, minced |
4 ounces mushrooms, chopped |
1 teaspoon honey |
1/2 teaspoon whole grain mustard |
2 tablespoons irish whiskey |
3/4 cup beef stock |
3/4 cup heavy whipping cream |
salt, preferably sea salt |
pepper, freshly ground |
Directions:
1. In a large skillet over medium heat, heat butter and oil.
2. Add the steaks and cook 2 - 3 minutes on each side (for rare). Transfer to a warm plate and cover.
3. Add garlic, shallot and mushrooms to the pan and cook 2 - 3 minutes until soft, but not browned.
4. Stir in the honey and mustard and cook for 1 minute.
5. Add the whiskey and stock or broth and cook for 3 - 4 minutes or until reduced in half.
6. Whisk in cream and cook 2 - 3 minutes more or until thickened.
7. Season with salt and pepper.
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