Irish Gaelic Steak Food

IRISH GAELIC STEAK

Steps:

• 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.

PAN-FRIED GAELIC STEAK

Steps:

• 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.

GAELIC BOXTY

Steps:

• Boxty Mix:
• Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper.
• Gaelic Filling:
• Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.
• Gaelic boxty:
• Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.

TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY

Steps:

• Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
• Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
• To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
• Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.

IRISH STEAKS

Steps:

• Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
• Rub steaks with cut sides of garlic clove.
• Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
• Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
• Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.