Gaelic Steak
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  • 2 Tablespoons unsalted Kerrygold butter
  • 2 Tablespoons extra-virgin olive oil
  • 4 beef tenderloin steaks (filet mignon), 5 to 6 oz each
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 4 oz white mushrooms, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon whole-grain mustard
  • 2 Tablespoons Irish whiskey
  • 3/4 cup homemade beef stock or canned low-sodium beef broth
  • 3/4 cup heavy whipping cream
  • Sea salt and freshly ground pepper
  • Fresh parsley sprigs for garnish
In a large skillet over medium heat, heat the butter and oil. Add the steaks and cook for 2 to 3 minutes on each side (for rare).

Transfer the steaks to a warm plate and cover.

Add the garlic, shallot, and mushrooms to the pan and cook for 2 to 3 minutes, or until soft but no browned. Stir in the honey and mustard and cook for 1 minute. Add the whiskey and stock or broth, and cook for 3 to 4 minutes, or until reduced by half.

Whisk in the cream and cook for 2 to 3 minutes more, or until the sauce thickens. Season to taste with salt and pepper.

Reprinted with permission of Chronicle Books
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