Remember when I said I was using old and new Irish recipes all week? Well, here’s a newbie that quick and tasty.
Usually wine is my drink of choice (for cooking people!) but ah well, I thought since I had the whiskey out I’d might as well cook with it, too. Traditionally this is made with heavy cream and butter but of course I had to make a healthier version. For some added flavor you could also add in sliced mushrooms and sliced shallots when sauteing. Strain everything as directed below.
2 x 6oz grass-fed NY steaks
1 tbsp olive or grape seed oil
1/2 cup Irish whiskey (which ever whiskey you have ready to go for Paddy’s Day)
2 cups of half and half
1 tbsp fresh tarragon
Preheat oven to 420°F
Preheat skillet on high for 1 minute. Season steaks with 1/4 tsp S&P. Drizzle oil in pan and sear steaks for 2 minutes each side to brown. Once seared remove to a foiled oven tray.
Wipe out excess oil with kitchen towel.
Pop the steaks into the oven and cook for 4 minutes for medium rare or 5 minutes for medium as shown in the photo. (Once steaks are cooked to desired temp, remove from oven and let rest for additional 3-4 minutes.)
While steaks are cooking, reduce pan heat to LOW.
Very Carefully, add whiskey to skillet and stand back. Tilt the pan, again very carefully so the flame ignites the pan. The flame will burn off the alcohol. Cook for 20 seconds and add 1/2 & 1/2 and tarragon. Increase heat to medium and let sauce simmer for 4-5 minutes until reduced by half.
Just before serving pass the sauce through a strainer and serve with steak.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.