Steak and whiskey sauce is a good way of getting a little more whiskey in your diet, and how many of us could use a little more whiskey in our diet. As we continue our March cooking madness with a focus on Irish recipes, and at least a perfunctory nod toward to our local ingredients. So, since the whiskey merchant is just down the street, Jamesons is local to me. That being said, I still feel that fresh local mushrooms and onions add a little local flavor to this steak dish, and we can always serve this with mashed local long island potatoes.
Here’s what you’ll need:
- 2 8oz rib eye steaks
- 2 tablespoons butter
- 1 clove garlic, diced
- 1 medium onion finely diced
- 1-1/2 cups mushrooms, chopped
- 1 teaspoon honey
- 1/2 teaspoon wholegrain mustard
- 1 ounce Jameson Irish Whiskey
- 1/3 cup beef stock
- 1/3 cup heavy (double) cream
- Freshly ground black pepper to taste
Melt the butter in a cast iron skillet over medium-high heat. Add the steaks and cook until they’re done to your preference. Transfer them from the pan to a heated platter, and cover them loosely with foil to keep warm.
Now toss in the skillet the garlic, onion, and mushrooms, and sauté over medium heat until soft. Add the honey and wholegrain mustard to the pan and stir it in. Add the whiskey, gently and turn down the heat. Stir in the beef stock, deglazing the pan.
Boil gently until the amount of sauce in the pan is reduced by half. Stir in the cream, and continuing stirring until the sauce thickens. Taste the sauce often, and add salt and pepper as needed.
To serve, slice the filets, put them on plates, and pour the sauce over the top.