Best Traditional Gaelic Irish Steak With Irish Whiskey Recipes

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IRISH GAELIC STEAK



Irish Gaelic Steak image

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'.

Provided by DiLo4602

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 706.4, Fat 59, SaturatedFat 26.9, Cholesterol 215.8, Sodium 276.6, Carbohydrate 4.8, Fiber 0.3, Sugar 2.1, Protein 34.7

GAELIC STEAK FLAMBE



Gaelic Steak Flambe image

This recipe is from Bunky Cooks. Serve with Champs, and rapini for a wonderful Irish steak dinner. 8/27/12 Edited to 1/2 the irish whiskey.

Provided by Lavender Lynn

Categories     Steak

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
2 medium shallots, chopped
3 ounces white mushrooms, sliced
2 (8 ounce) filet of beef
freshly ground coarse black pepper
salt
2 tablespoons Irish whiskey
3/4 cup half-and-half
1/2 teaspoon Worcestershire sauce

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.

PAN-FRIED GAELIC STEAK



Pan-Fried Gaelic Steak image

Make and share this Pan-Fried Gaelic Steak recipe from Food.com.

Provided by Cinnamon1025

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 (8 ounce) sirloin steaks (room temperature)
1 tablespoon butter
1 teaspoon oil
1/4 cup Irish whiskey
1 cup heavy cream
fresh ground black pepper, to taste
sea salt, to taste

Steps:

  • Dry the steaks with a paper towel and season them with the black pepper.
  • Heat butter& oil in a frying pan and add steaks.
  • Cook steaks on medium heat to your preferred doneness, turning over once half way through.
  • Remove steaks to a warm plate and pour off the fat from the pan.
  • Return pan to stove and add whiskey.
  • Stir, being sure to scrape up dripping from the pan bottom.
  • Reduce heat and add cream.
  • Simmer for few minutes, until the cream thickens.
  • Season sauce with salt and pepper, and pour over the steaks.
  • Serve immediately.

Nutrition Facts : Calories 1014.4, Fat 77.8, SaturatedFat 35.9, Cholesterol 311.3, Sodium 201.7, Carbohydrate 1.7, Sugar 0.1, Protein 65

HEREFORD HOUSE WHISKEY STEAK



Hereford House Whiskey Steak image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
4 (6-ounce) filet mignons
4 ounces (1/2 cup) whiskey
1 teaspoon minced shallots
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon cracked black pepper
4 ounces (1/2 cup) veal glaze
2 ounces (1/4 cup) heavy cream
1/2 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon salted butter
Salt

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat oil in a large skillet over high heat. Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior. If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness.
  • In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds. Reduce by half over high heat. Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove from the heat and add butter, mixing well to incorporate. Season with salt, to taste. Ladle the sauce over the steak, and serve.
  • Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks. Simply skip the first step of searing the steaks in the pan.

IRISH STEAKS



Irish Steaks image

These are delicious steaks, good with potatoes, vegetables, and Irish soda bread.

Provided by IrishMountainGirl

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
3 tablespoons butter
1 onion, chopped
4 (4 ounce) beef top sirloin steaks
1 clove garlic, cut in half lengthwise
¼ cup Irish whiskey (such as Jameson®)
salt and ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
  • Rub steaks with cut sides of garlic clove.
  • Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
  • Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
  • Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 5.7 g, Cholesterol 83.2 mg, Fat 25 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 10.3 g, Sodium 107 mg, Sugar 2.5 g

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