| Level: | Easy |
| Total: | 3 hr 40 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Cook: | 20 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 3 hr 40 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 2 (10-ounce) prime Irish sirloin steaks
- Salt, pepper, beef aromatics and bay leaf for seasoning
- 1 tablespoon chopped fresh herbs of own choice, plus more for sprinkling
- 2 glasses Irish whiskey
- 3 to 4 ounces melted butter
- 1 finely chopped large onion
- 3 large finely chopped fresh tomatoes
- 3 tablespoons tomato puree
- 1 cup fresh cream
- Chopped fresh parsley leaves, to garnish
Instructions
- 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.
Reviews
William C. apparently had some advice regarding this recipe, but all the gobbledegook in between his words is very distracting and difficult to discern. I see this – although not to this extent – in almost every review section. Food Network – can you fix this please? Why does this consistently happen?
For you info and your readers across the pond Traditional Irish cooking herbs and the aromatics are as follows,Beef aromatics : Garlic, Shallots, Parsley,Paprika. Traditional Irish Herbs are as Follows : Basil, Dill, Flat Leaf Parsley, Garlic, Rosemary, Sage, Chives, Caraway Seeds, Chervil, Cloves, Mint, Tarragon, Thyme For Keeping the record straight on both side of the pond The 8 oz. shot glasses would work also
Will not try this recipe without better directions
How much whiskey is required? No measurement is mentioned. How much, in fluid ounces, is 2 glasses?
We did not enjoy this recipe at all! I used organic grass fed ribeyes and cooked them med rare before flaming in sauce. They still came out well done and no one enjoyed the flavors. Expensive letdown.
this is way by far the best steak ever!!
The recipe calls for “beef aromatics” but doesn’t elaborate as to what they are. I just marinated with some whisky and beef broth along with the herbs. I couldn’t find Irish whiskey at Mr. Walton’s store, so I used Canadian whisky instead. The flavor of the sauce was very good. The recipe makes quite a lot of it, so I served the steaks with roasted potatoes and put the sauce over everything. My husband said to recommend using a less tough cut of meat than sirloin. I give this three stars because of the meat recommended and the lack of specifics in the recipe. I may make this again.