Description

Juicy pan-seared steak served with a rich Irish whiskey cream sauce. Shallots, garlic, and optional mushrooms simmer with whiskey, beef broth, and cream to create a silky sauce that perfectly complements tender steak.

Ingrédients

Scale

Steaks

2 steaks (ribeye, strip, or sirloin)
Salt
Black pepper
Oil for searing

Irish Whiskey Cream Sauce

2 tablespoons butter
1 shallot, finely diced
1 cup mushrooms, sliced (optional)
2 garlic cloves, minced
¼ cup Irish whiskey
½ cup beef broth
½ cup heavy cream
Optional: 1 teaspoon Dijon mustard
Optional: splash Worcestershire sauce

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Instructions

Season steaks generously with salt and black pepper.
Heat oil in a skillet over medium-high heat.
Sear steaks for 3–4 minutes per side (depending on thickness) until desired doneness.
Transfer steaks to a plate and let rest.
In the same skillet, melt butter and sauté shallots and mushrooms for 3–4 minutes until softened.
Add minced garlic and cook for about 30 seconds until fragrant.
Deglaze the pan with Irish whiskey, scraping up browned bits. Let reduce for 1–2 minutes.
Add beef broth and simmer for about 2 minutes.
Stir in heavy cream and optional Dijon or Worcestershire sauce.
Simmer gently until the sauce thickens.
Return steaks to the pan briefly to warm through.
Spoon the whiskey cream sauce over the steaks and serve.

Notes

This dish pairs wonderfully with mashed potatoes, roasted vegetables, or crusty bread. For extra depth, finish the sauce with a small knob of butter just before serving.

Temps de préparation: 10 minutes
Temps de cuisson: 15 minutes
Catégorie: Main Course
Méthode: Pan-Seared
Cuisine: American / Irish-inspired

Nutrition

Portion: 1 steak with sauce
Calories: 520
Sucre: 2g
Sodium: 420mg
Graisse: 34g
Graisse saturée: 17g
Graisses insaturées: 14g
Gras trans: 0g
Glucides: 5g
Fibres: 1g
Protéine: 42g
Cholestérol: 140mg