Celtic Steak
Recipe by Chef Sean Hogan. Irish sirloin steaks in a creamy Irish whiskey and mushroom sauce. Serves 4.
Ingredients
| 4 x 225 g | Irish sirloin steaks |
| 100 g | onion, diced |
| 100 g | mushrooms, sliced |
| 50 g | butter |
| 200 ml | double cream |
| 70 ml | Irish whiskey (Jameson) |
| — | salt and black pepper |
| — | olive oil |
| — | Irish mustard |
| — | Worcestershire sauce (Lea and Perrins) |
Instructions
- Place the steak between sheets of clingfilm and beat gently until thin as this will reduce the cooking time.
- Coat the steak with the mustard, salt and black pepper.
- Heat your pan with 1 tbsp olive oil and butter.
- Add the diced onion, sliced mushrooms and sweat, without colouring, until cooked.
- Remove the mushrooms and onion from the pan.
- Add the steak to the same hot pan, cook on both sides to liking.
- Add the cooked onions and mushrooms to the pan.
- Add the Irish whiskey and flambé if you wish, but be careful. Add Worcestershire sauce to taste.
- Add the double cream, reduce and serve.
Variation
- Substitute fillet of beef, pork or chicken if you prefer or why not add garlic and sliced red peppers and serve with delicious creamed potatoes.