Actually, the steak is a N.Y. strip but the preparation is deliciously Irish!!
Don't despair of us having a corned beef on the St. Patrick's Day table. After all, we need the leftovers for The Baker's famous Puffed Reubens after the holiday feast.
In the meantime, we needed something quite delicious to stand up to the colcannon (see previous post) and this steak did just that.
2 Tbsp butter
2 Tbsp olive oil
2 NY strip steaks
1 garlic clove, minced
1 large shallot, minced
4 ounces mushrooms (crimini, shitake or a mixture), sliced
1 tsp honey
1 tsp whole-grain mustard
2 Tbsp Irish whiskey
3/4 cup beef stock
3/4 cup heavy cream
salt and pepper
1. Heat butter and oil together in a large skillet over medium high heat.
2. Add the steaks and saute 3-4 minutes on each side for rare to medium rare (or to taste).
Transfer to a warm plate and cover. Place in warm oven while finishing the dish.
3. Add the garlic, shallot and mushrooms to the pan and saute 2-3 minutes.
4. Stir in the honey and mustard and cook for another minute.
5. Add the whiskey and stock, raise the heat and and cook until reduced in half, about 5 minutes.
6. Lower the heat a bit and stir in the cream. Simmer until slightly thickened, about 3 minutes. Season with salt and pepper and leave on low heat while preparing the steaks.
7. Slice the steaks, on the diagonal, about 1/4 inch thick. Add back to the sauce until just heated through.