Friday, March 16, 2012

Gaelic Steak

Many restaurants and pubs in Ireland serve steak with sauteed mushrooms and onions in whiskey sauce.

At the Bridge House Hotel, in Tullamore, Country Offaly, gaelic steak is their "house special".

There its made with Tullamore Dew whiskey, in honor of the distillery established in the town in 1829, but you can use your favorite brand with equally fine results.

Serve it with Buttermilk-Chive Mashed Potatoes.


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
½ teaspoon whole grain mustard
2 tablespoons Irish whiskey
¾ cup beef stock
¾ cup heavy whipping cream
pepper, freshly ground


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. 

Happy St. Patrick's Day!!

1 comment:

Gracias por pasar y comentar en mi blog, me hace mucha ilusion tanto a mi como a ti, gracias!