Time 35m Yield 4 Number Of Ingredients 11 Steps:
Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes. Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside. Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm. Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a shallow dish, combine the first 5 ingredients; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 1e5°; medium, 140°; medium-well, 145°).
Time 30m Yield 4 Number Of Ingredients 8 Steps:
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.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 250 degrees F. Heat oil in a large skillet over high heat. Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior. If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness. In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds. Reduce by half over high heat. Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove from the heat and add butter, mixing well to incorporate. Season with salt, to taste. Ladle the sauce over the steak, and serve. Cook’s Note: This sauce can be made without deglazing the pan to accommodate grilled steaks. Simply skip the first step of searing the steaks in the pan.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a large skillet over medium heat, heat butter and oil. Add the steaks and cook 2 - 3 minutes on each side (for rare). Transfer to a warm plate and cover. Add garlic, shallot and mushrooms to the pan and cook 2 - 3 minutes until soft, but not browned. Stir in the honey and mustard and cook for 1 minute. Add the whiskey and stock or broth and cook for 3 - 4 minutes or until reduced in half. Whisk in cream and cook 2 - 3 minutes more or until thickened. Season with salt and pepper.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast iron) skillet that’s large enough to hold the steaks over high heat until quite hot. Add the vegetable oil if not using cast iron. Test pan by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear one side for 2 minutes. SNeak a peak to see if the first side is nicely browned. Flip the steaks and sear the other side for 2-3 minutes. Reduce heat to medium high, cook for another 2 minutes, flip, and cook until a digital thermometer reads 120 degrees for rare, or 125 degrees for medium rare, another 1-2 minutes. Transfer steaks to a warm platter and let them rest, covered loosely with foil, while you make the sauce. Return unwashed pan to medium heat. Add butter and let it melt. Add shallots and cook, stirring, until fragrant and just tender, 1-2 minutes. Add whiskey and stir with wooden spoon, scraping up any browned bits stuck to the pan. Add broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. WHisk in the mustard and then the cream. COntinue to cook at a boil, stirring, until reduced to a saucy consistency, 3-5 minutes. Taste the sauce and season with salt and pepper, and lemon juice. Serve steak with the sauce.
