Prep 5 mins
Cook 20 mins
The Sauce for this steak is amazing! This is from a cookbook "Classic Irish Reciepes"
- 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
- 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.
The sauce is truly exceptional. I think any cut of meat would do. Really let the sauce thicken. It doesn't taste right until it is very creamy.
I had to cook my steaks around 10 minutes because they were so thick. Flavorful gravy! Might add 1tsp flour to pan drippings before whiskey and cream to make a thicker gravy. Sautéed 8 oz of mushrooms in butter and sherry to top my steaks, yum!
Sort of reminded me of a stroganoff. Panfried mushrooms and onions first, removing them from pan and then panfried the steak. Adding the veggies back in. Used 1/2 cup cream, found it wasn't reducing so added some cornstarch. Was a good solid dish.