February is cold and it's also the month for love - so what better than cooking up a delicious, tender steak dish? This recipe from our Head Butcher, Mike Hutton is a nod to the Irish owners. With only 15-minutes preparation time you will not be a slave to the kitchen either!
GAELIC STEAK INGREDIENTS (makes 4 generous servings)
- 2 (2- to 2 1/4-pounds) New York Strip (about 1 inch thick)
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallot
- 1/2 cup Jameson Whiskey
- 1 cup low sodium beef broth
- 2 teaspoons Dijon mustard
- 1 tablespoon unsalted Kerrygold butter
- 1/2 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- Pat the steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
- While the steak rests on wooden block, add shallots to skillet and cook, stirring, until softened. Add Irish whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter, heavy cream and lemon juice.
- Slice steak and serve with sauce.
- Serve with your choice of potatoes and steamed vegetables.
South Avenue Butcher have a chilled section selling butter, eggs, cream and other fresh produce. They also have a large selection of rubs and seasonings.