Description
Tender pan-seared steaks smothered in a rich, creamy Irish whiskey and mushroom sauce—warm, comforting, and perfect for a cozy dinner.
Ingredients
- 4 ribeye or sirloin steaks (about 1 inch thick)
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 medium onion, finely sliced
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 1/2 cup Irish whiskey (such as Jameson)
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat steaks dry and season generously with salt and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Sear steaks 3–5 minutes per side, depending on thickness and desired doneness. Remove and set aside, tent with foil.
- Reduce heat to medium. Add remaining butter, onions, and mushrooms. Cook 5–7 minutes until softened and lightly browned.
- Stir in garlic and cook 1 minute.
- Pour in Irish whiskey and simmer 1–2 minutes to let alcohol cook off.
- Add beef broth, Dijon mustard, and Worcestershire sauce. Stir to combine.
- Reduce heat and stir in heavy cream. Simmer 3–5 minutes until thickened.
- Return steaks to the skillet and spoon sauce over them. Simmer 2 minutes to warm through.
- Garnish with parsley and serve hot with potatoes or crusty bread.
Notes
- Use a high-quality Irish whiskey for best flavor.
- For extra richness, add a splash of cream at the end.
- Pairs wonderfully with mashed potatoes, roasted veggies, or colcannon.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish