Recipe by ~~Di~Lo~~
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'.
Top Review by siftar2
I made this tonight. I modified it by adding a little less whisky, a little more butter, and only one KC strip for my husband. I also seared the steak, removed it while I made the sauce and then returned the steak to continue cooking it in the oven. He absolutely flipped over this. Will definitely make this again soon.
- 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 See How It's Made
- 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.