Steak and potatoes with whisky sauce recipe
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- Meat and poultry
- Cuts of beef
Great steak, crisp fried potatoes and a whisky cream sauce made right in the pan - so good!
3 people made this
- 2 knobs butter
- 100ml olive oil
- 6 potatoes, peeled and diced
- 4 steaks
- 50ml whisky
- 100ml double cream
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Heat one knob of the butter and all of the oil over high heat in a frying pan. When hot, stir in the potatoes. Reduce the heat to medium and let them cook for 20 minutes, turning occasionally, till evenly browned.
- Meanwhile, heat the remaining butter in another frying pan over high heat until the butter begins to brown. Add the steaks and cook until the steaks reach your desired doneness (see footnote).
- Reduce the heat to low. Pour in the whisky and stir to gather up any brown bits on the bottom of the pan, then stir in the cream.
- Serve on individual plates with the potatoes, and pour over the whisky pan sauce.
Cooking time will depend on the thickness of your steak. For 2.5cm (1 inch) thick steaks, cook 8 minutes for rare; 9 minutes for medium-rare; and 10 minutes for medium, turning once halfway through cooking.
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Scottish Steak Balmoral and Laphroaig Whiskey Sauce
A wonderful recipe for traditional Scottish Steak Balmoral, as served throughout the region and at the famous &quotThe Witchery&quot restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The &quotOld Hell Fire Club&quot used to hold their meetings in this historic sixteenth century building. Tips: We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Recipe makes a generous serving of whisky sauce--by all means, you may adjust proportions to suit your own tastes. Serve these steaks with steamed new potatoes, fries, or baked (jacket) potatoes, and seasonal greens or a tossed salad. Try to use a good Scotch whisky (single or blended). I used Laphroaig 15 yo single malt which is usually reserved for special occasions. but this was phenomenal! ENJOY!
Recipe of Perfect Arizona Fire Steak
Arizona Fire Steak. Had Arizona special steak and it was sssoooooo spicyyyyy that u have no idea. It had lots of chilli garlic and some more hot sauce. Main Course: Arizona Fire Steak – Char Grilled steak, marinated in spicy southwest marinade topped with spicy garlic herb batter.
They are among several active wildfires burning. Grilled Steak and chicken, marinated in sauted in a spicy southwest marinated, topped with spicy garlic butter sauce. Gilbert's Wood-Fired Steaks and Seafood, Overland Park with Tripadvisor J.
Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, arizona fire steak. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Arizona Fire Steak is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Arizona Fire Steak is something which I’ve loved my entire life. They are nice and they look fantastic.
Had Arizona special steak and it was sssoooooo spicyyyyy that u have no idea. It had lots of chilli garlic and some more hot sauce. Main Course: Arizona Fire Steak – Char Grilled steak, marinated in spicy southwest marinade topped with spicy garlic herb batter.
To begin with this recipe, we must first prepare a few components. You can cook arizona fire steak using 33 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Arizona Fire Steak:
Gilbert's is an "upscale casual" steakhouse serving prime-aged beef cooked over a mesquite. This is a list of known wildfires in Arizona. Public Lands Information Center – Arizona Fire News. Interactive real-time wildfire and forest fire map for Arizona.
Steps to make Arizona Fire Steak:
- Mix all spices together in a bowl with a whisk,than marinate your steaks in this marination for minimum 2 hours..
- Take 2 piece of marinated undercut,heat 1 tsp oil in a grill pan,add in the steaks,and cook for 8-10 mins almost 4 min on each side.Remove steaks on a tray,serve with fire sauce,mashed potatoes and veggies..
- Fire Sauce Method: Combine all ingredients and blend together for 2 mins.Sauce is ready..
- Mashed Potatoes Peel boil and mashed potatoes.Heat butter,add garlic than set aside.Take mashed potatoes add garlic butter and all ingredients than again mash well.Mashed potatoes is ready to serve..
See current wildfires and wildfire perimeters in Arizona on the Fire, Weather & Avalanche Center Wildfire Map. Firefighters are battling multiple blazes throughout Arizona this week including the Bush Fire, which is now the fifth largest in the state's history. Arizona was the second state after Alaska to enact "Constitutional Carry" laws. They still maintain a "Shall Issue" policy for reciprocity reasons. Permits are issued to residents and non-residents with one.
So that’s going to wrap it up with this special food arizona fire steak recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Beef with whisky and mushroom cream, wilted spinach and crushed tatties
For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat.
Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.)
Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn.
Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking.
Remove the steaks and place onto a baking tray and leave to rest in a warm place.
For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes.
For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve.
For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.)
Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan.
Pour any juices released by the resting steaks into the sauce and stir well.
To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve.
Steak and whiskey sauce is a good way of getting a little more whiskey in your diet, and how many of us could use a little more whiskey in our diet. As we continue our March cooking madness with a focus on Irish recipes, and at least a perfunctory nod toward to our local ingredients. So, since the whiskey merchant is just down the street, Jamesons is local to me. That being said, I still feel that fresh local mushrooms and onions add a little local flavor to this steak dish, and we can always serve this with mashed local long island potatoes.
- 2 8oz rib eye steaks
- 2 tablespoons butter
- 1 clove garlic, diced
- 1 medium onion finely diced
- 1-1/2 cups mushrooms, chopped
- 1 teaspoon honey
- 1/2 teaspoon wholegrain mustard
- 1 ounce Jameson Irish Whiskey
- 1/3 cup beef stock
- 1/3 cup heavy (double) cream
- Freshly ground black pepper to taste
Melt the butter in a cast iron skillet over medium-high heat. Add the steaks and cook until they’re done to your preference. Transfer them from the pan to a heated platter, and cover them loosely with foil to keep warm.
Now toss in the skillet the garlic, onion, and mushrooms, and sauté over medium heat until soft. Add the honey and wholegrain mustard to the pan and stir it in. Add the whiskey, gently and turn down the heat. Stir in the beef stock, deglazing the pan.
Boil gently until the amount of sauce in the pan is reduced by half. Stir in the cream, and continuing stirring until the sauce thickens. Taste the sauce often, and add salt and pepper as needed.
To serve, slice the filets, put them on plates, and pour the sauce over the top.
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 onion, chopped
- 4 (4 ounce) beef top sirloin steaks
- 1 clove garlic, cut in half lengthwise
- ¼ cup Irish whiskey (such as Jameson®)
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh flat-leaf parsley
Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
Rub steaks with cut sides of garlic clove.
Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
Sprinkle steaks with salt, black pepper, and parsley turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.
Strip Steak with Whisky Cream Sauce
Do you remember last week when I mentioned that I was heading off to sunny Miami for the weekend? Well, I certainly made it to Miami for a few days but decided to cut my trip short because Miami was anything but sunny for the days that I had scheduled to be there! Don’t you just hate that? Thankfully it is a new week and it’s my birthday week! To start the celebration I decided to make a delicious Strip Steak with Whisky Cream Sauce for you AND bring you an awesome giveaway from my friends at Strauss Brands!
I really love working with local brands and Strauss is a company that has been serving Wisconsin and beyond for over 80 years. They offer a full range of ethically raised, farm fresh meats and now are offering a monthly delivery service for their delicious beef, pork, lamb and chicken products. Strauss Free Raised Direct offers a wide variety of subscription boxes and á la carte items that make it easy to bring healthy meat options into your home.
They recently sent me their Steak Sampler Box packed with delicious filets, sirloin, strip steaks and so much more. I picked the strip steak and decided to grill it up medium and then serve it with a flavorful whisky cream sauce. Of course I needed a few side dishes so I opted for spring asparagus and roasted new potatoes! The steak was tender and delicious and turned out perfectly on my grill.
My friends over at Strauss are offering up a Steak Sampler Box to one of my lucky readers this week too! You can win this delicious box of steaks worth over $100 by entering the giveaway below. It is grill season, after all, and you’re going to want to try all of these delicious cuts of beef. While you’re waiting to find if you’re the lucky winner, you should plan to make this delicious steak for a Memorial Day feast this coming weekend! Good luck!
Preheat the oven to 180C/350F/Gas 4.
Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through.
Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm.
For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.
To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce.
1. Preheat oven to 375F. Season the Porterhouse steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the Porterhouse steak with cooking oil.
2. Heat a oven-safe pan (cast iron preferred) over high heat. When very hot, add the Porterhouse steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature.
For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak.
For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at the 7 minute mark.
3. While the steak is the oven, let's cook the mushroom sauce. Heat a saute pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.
4. Pour in the chicken broth, mustard, whisky and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.
Crush the peppercorns and sea salt flakes with a mortar and pestle. Don't grind it into a powder, it should be quite coarse. Add a teaspoon of jamaican jerk seasoning to the crushed peppercorns. Pour 1 tablespoon of olive oil on the steaks and sprinkle the pepper and spice mixture onto both sides of the steak, pressing into the meat. Set aside to stand for 20 minutes.
Heat the remaining tablespoon of oil in a very hot skillet then add the steaks. After two minutes turn the steaks over and cook the other side over the high heat for a minute. After one minute turn the heat down to medium and cook for a further 2 minutes (or longer depending on the thickness of the steak and how well done you like it).
Remove the cooked steaks and leave to keep warm and stand.
Meanwhile make the sauce by first adding the whisky and minced garlic to the skillet. Heat gently then carefull set light to it (I turn a burner up high and carefully tilt the pan towards the flame until the sauce catches flame). While the sauce is flaming the smell is divine! When the flames have died down add the beef broth and warm through. Then add the redcurrant jelly and dissolve.
Finally add the double cream, stir well and allow the sauce to reduce a little to thicken.
Serve the steaks with some sauce poured over and some reserved to pour as you like.
Baked potatoe or fries go well with this, together with a robust salad (I like a mix of watercress, spinach and rocket). If you feel like a glass of wine, Shiraz is a perfect choice.