Celtic Steak Recipe by Chef Sean Hogan
A perfect steak recipe for a special meal at home, what makes this Celtic Steak recipe special is the flavour of the Jameson Irish whiskey. To make it even more special, try it flambé style – it’s not as difficult as you might think.
– 4 x 225g Irish sirloin steaks
– 100g onion, diced
– 100g mushrooms, sliced
– 50g butter
– 200ml double cream
– 70 ml Irish whiskey (Jameson)
– Salt and black pepper
– Olive oil
– Irish mustard
– Worcestershire sauce (Lea and Perrins)
1. Place the steak between sheets of clingfilm and beat gently until thin as this will reduce the cooking time.
2. Coat the steak with the mustard, salt and black pepper.
3. Heat your pan with 1 tbsp olive oil and butter.
4. Add the diced onion, sliced mushrooms and sweat, without colouring, until cooked.
5. Remove the mushrooms and onion from the pan.
6. Add the steak to the same hot pan, cook on both sides to liking.
7. Add the cooked onions and mushrooms to the pan.
8. Add the Irish whiskey and flambé if you wish, but be careful. Add Worcestershire sauce to taste.
9. Add the double cream, reduce and serve.
– 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.
All in the Food Cookbook is published by O’Brien Press and is available to buy here.