Pepper Crusted Pan Steak Flambeed In Whisky Recipes

BUSHMILLS STEAK FLAMBE

Steps:

• Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately.
• To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes.

GAELIC STEAK FLAMBE

Steps:

• 1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
• 2. 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.
• 3. 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, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
• Remove the steaks from the oven and put on a plate.
• 4. Melt the other tablespoon of butter in another pan over low heat. 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.
• 5. 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.

PEPPERED STEAK WITH BRANDY FLAMBE

Steps:

• Steaks should have been out of refrigeration for at least 30 minutes.
• Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
• Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
• When skillet is well heated, add the steaks and quickly brown each side, uncovered.
• Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
• In a separate pan combine and heat the butter, lemon juice and worcestershire.
• Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
• To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
• Pour brandy over steak, light a match, and let the liquor burn out on its own.
• Serve immediately.