Chef Time!

Chef Time!

Tuesday, June 12, 2012

This Recipe Could Bring The House Down!

This is a really cool recipe (especially if you are in the mood to impress someone with your culinary talents!).
I wanted to prepare a good traditional Irish dish, but was not going with what everyone knows – Corned Beef and Cabbage, Bangers and Mash or Irish Stew. No…..I had to find something different.
The Gaelic Steak Flambe is served with Irish Champ (betcha never heard of that!), which is a fancy name for smashed potatoes with scallions and a big, fat pat of butter. Yes, I said full fat, salted butter! I was also lucky to find a beautiful bunch of rapini, which I served with the filet and potatoes. So, after much photography and time cooking this dinner, we had a lovely, Irish steak dinner!
This really was an awesome recipe for the steak and the potatoes.
gaelic steak

Gaelic Stick Flambe
3 tbsp. butter
2 medium shallots, chopped
3 oz. white mushrooms, sliced
2 8 oz. filets
Freshly ground coarse black pepper
Salt to taste
¼ c. Irish Whiskey
¾ c. half and half
½ tsp. Worcestershire sauce
Heat oven to 375. Have filets at room temperature. Coat completely in black pepper.
Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
The steaks should be nicely seared.
Put them in the oven for 5-10 minutes to finish.
Mine took about 7 minutes. The filets were a little over 1 inch thick. The temperature was 145 degrees at the center for medium. Remove the steaks from the oven and put on a plate.
Melt the other tablespoon of butter in another pan over low heat. (I chose a copper oval fry pan because of how quickly and evenly it heats.). Add the steaks. Sprinkle with a pinch of salt.
Pour the whiskey over the steaks and ignite!
When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.
Irish Camp
2 lb. Yukon gold potatoes, peeled and quartered
4 scallions, thinly sliced (white and green parts)
½ c. whole milk
Salt and pepper
Half and half to finish
Pats of salted butter
Boil potatoes in salted water, until tender, about 20 minutes.
Drain and return to pan. Stir and cook the potatoes over low heat until dry.
Heat the milk with the scallions in a small saucepan to almost boiling.
Mash the potatoes (I like leaving them a little rustic and chunky – it felt more Irish that way!)
Add milk, scallions and salt and pepper to taste to potatoes. I threw in a few tablespoons of half and half for a richer taste.
Keep warm until ready to serve.
Serve with a big pat of butter (yes, that’s right!) on top of each serving.
Sauteed Rapini
Enough rapini for 2 servings
2 cloves garlic, finely minced
Good Olive oil
Pinch of red pepper flakes
Salt and pepper to taste
Bring a large pot of salted water to boiling.
Add rapini and cook for 2 minutes.
Remove and place in an ice bath. Then, drain until ready to use.
Add about a tablespoon of olive oil to a large skillet. Add garlic and saute for a couple of minutes (do not brown).
Add rapini and saute with red pepper flakes until hot enough to serve. Season with salt and pepper.
I would say Bon Appetite in Irish, but it would certainly not make sense to most of us (you would not believe what the translation looked like!). Instead, I chose something we are probably more familiar with – Erin Go Bragh!
Oh, and do not forget a great bottle of wine to serve with dinner. I think we deserved it after all of the time spent in the kitchen! Pride Mountain is a traditional California Merlot that is velvety smooth and has deep flavors of blackberry and dark fruit with hints of herbs and cocoa. It was an incredible bottle of wine and complimented the dinner perfectly!

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