1/1 Photo of Gaelic Steak Flambe
Lavender Lynn's Note:
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.
My Private Note
Units: US | Metric
- 11. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
- 22. 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.
- 33. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
- 4The steaks should be nicely seared.
- 5Put 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.
- 6Remove the steaks from the oven and put on a plate.
- 74. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
- 8Pour the whiskey over the steaks and ignite!
- 9When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
- 105. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
- 11Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.
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Nutritional Facts for Gaelic Steak Flambe
Serving Size: 1 (185 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 322.4
- Calories from Fat 250
- Total Fat 27.8 g
- Saturated Fat 17.4 g
- Cholesterol 79.3 mg
- Sodium 56.7 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 0.4 g
- Sugars 1.1 g
- Protein 4.4 g
The following items or measurements are not included:
filet of beef