Tuesday, March 15, 2011

Irish Whiskey Steak (Recipe)

My Menu is filling up for when I get back from this trip.  I think I can do a full course by the time this is over.

I’ve got Cocktails Covered (Tiger’s Blood) and Dessert (Guinness Chocolate Cake).  In addition to the Poultry Dish (Stout Beer Chicken), I now have a beef……..Enjoy.

4 to 6 servings

This recipe is an authentic Irish offering.  It is rich in flavor and rather decadent….not for everyday eating….but special occasion dining. Serve with fresh asparagus for a nice pairing of flavors.

  • 1½ to 2 pounds boneless beef sirloin, sirloin tip, rib-eye, chuck, or top round steak, cut about 1 to 1¼-inch thick (see note)
  • Freshly ground black pepper to taste (medium to coarse grind)
  • 1 to 2 tablespoons butter or margarine or extra virgin olive oil or other cooking oil (corn, canola or safflower oil)
  • Salt to taste
  • ½ to ¾ cup Irish whiskey or bourbon
  • ½ cup light cream or half-and-half (see note)
  • About ½ cup minced parsley (no stems), divided
  • Paprika as desired for garnish

Rub the steak, all over, with pepper as desired.  In a large heavy skillet, heat oil over moderate to high heat.  Add steak to skillet and panfry, about 3 to 5 minutes per side, depending upon desired doneness of steak.  Drain off fat from pan.  Evenly pour whiskey over beef; reduce heat and continue cooking for 1 minute.  Add cream and half of the parsley to skillet, blending well. 

To serve, cut the steak into individual serving pieces; arrange steak pieces on a warm platter or individual dinner plates.  Evenly pour whiskey gravy over steak pieces.  Garnish with remaining parsley and a sprinkle of paprika.

Note: If using beef round steak, may wish to tenderize meat by pounding steak with a meat    mallet.  Round steak is often not as tender as other cuts of meat.

Note: May omit cream or half-and-half, if desired; use ½ cup milk or reduced-fat or skim milk.   However the flavor will not be as rich. 

Variations: Sauté 8 to 12 ounces thinly sliced fresh mushrooms in the hot oil until just tender   and lightly browned before pan-frying steak; remove mushrooms with a slotted spoon, draining oil back into skillet, and set aside while preparing meat. Return mushrooms to gravy just before serving.

Sauté ½ cup chopped sweet red pepper with the mushrooms and add to gravy.     

No comments:

Post a Comment

Web Statistics