You are here

Gaelic Steaks

Elitists.Kitchen's picture
Ingredients
  Carrot 1 Large
  Onions 2 , chopped
  Parsley 2 Tablespoon, chopped
  Thyme 1⁄2 Tablespoon
  Bay leaf 1
  Butter 1 Ounce
  Oil 1 Tablespoon
  White wine 1⁄4 Pint (150 Milliliter)
  Beef stock 1⁄4 Pint (150 Milliliter)
  Tomato puree 1 Tablespoon
  Fillet steaks/Rump steaks 6
  Mushrooms 8 Ounce, halved (115 Gram)
  Irish whiskey 1 Tablespoon
  Salt To Taste
  Black pepper 1
  Worcester sauce 1 Tablespoon
  Coarse grain mustard 1 Teaspoon
  Fresh cream 1⁄2 Pint (300 Milliliter)
Directions

MAKING
1) TO MAKE THE SAUCE: Heat a pan and melt butter/oil. Sauté 1 onion and carrot.
2) Put in 1 tbsp parsley, thyme, bay leaf, wine, stock and tomato puree. Let it simmer for 30 minutes. Remove from heat, strain and keep warm.
3) Heat a pan with 1 tbsp oil. Add the steaks and brown quickly for 7 to 8 minutes. Take away from the pan and keep warm.
4) Pour the pan juices to sauce.
6) To the pan, add a knob of butter and a little oil in the pan. Sauté the remaining onion until soft.
7) Put in mushrooms and 1 tbsp parsley. Sauté for a further minute.
8) Put the steaks back to the pan, heat through.
9) Spoon whiskey over the steaks and flambé.
10) Close the pan with lid after 10 seconds and put out the flames.
11) Line the steaks on a heated serving plate.
12) Pour the sauce into the mushroom mixture. Add in cream and stir.
13) Gently reheat. Do not boil.
14) Put in seasoning, mustard and Worcestershire sauce to taste.

SERVING
15) Spoon the sauce around the steak.
16) Serve hot, garnished with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
6

Rate It

Your rating: None
4.17353
Average: 4.2 (17 votes)