In a perfect display of symmetry, I was able to dig up a recipe that used both whiskey AND peppercorns. Oh happy Day! Oh joy of joys!
Okay, so it’s not that exciting.
While the sauce is the focus of this recipe, it’s important to note that ANY time steak is the recipient of a sauce, the steak should be given the respect it deserves. A well made sauce will not save a poorly prepared cut of meat. This lesson is so important, that I think it deserves to be part of Kate’s Laws. Let’s call this the Law of Steak Equivalency.
That being said, this sauce turned out nicely. It’s not overly spicy as one might expect. It’s a bit more “Woodsy” in taste, and its clearly a partner in this recipe, and not a star.
- 1 oz butter
- 2 Tbsp. Sunflower oil
- 4 steak fillets, between 1/2 – 1 inch thick
- 2 Tbsp. Irish Whiskey
- 1/4 pint heavy cream
- 2 cloves garlic
- 2 teaspoons green peppercorns
- 1 Tbsp. Chopped Parsley
- Salt, to taste
Melt the butter in a frying pan that has been placed over medium high heat. Add the steaks, and fry for about 2 minutes per side. Pour the whiskey over the steaks and set aflame. Once the flames have died down, place the steaks in a covered dish and set aside in a heated oven that has been set to about 200 degrees F.
Lower the heat beneath the frying pan to low, and add the cream, garlic, peppercorns, parsley, and salt to the fat remaining in the skillet. Cook for about 1-2 minutes. Return the steaks back to the frying pan and cook for another 2 minutes per side.
Serve the steak with a spoonful or two (or four) of the sauce.