Irish Whiskey Steak with Cream Sauce and Colcannon Recipe
This Savory Gaelic Irish Steaks recipe features tender sirloin steaks marinated in Irish whiskey and butter, seared to perfection, and finished in the oven. Served on a bed of traditional Irish Colcannon mashed potatoes with kale, complemented by a rich whiskey cream sauce made from shallots and heavy cream, this dish brings authentic Irish flavors to your table with a luxurious twist.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Ingredients
For the Steak
- 1 lb Sirloin Steak
- 1/2 cup Irish Whiskey (e.g., Jameson)
- 2 tbsp Butter
For the Cream Sauce
- 2 tbsp Shallots, finely chopped
- 1 cup Heavy Cream
- 1/4 cup Irish Whiskey (for deglazing)
For the Colcannon
- 2 cups Russet Potatoes, peeled and quartered
- 1 cup Kale, chopped and cooked
- Salt, to taste
- Pepper, to taste
Instructions
- Marinate the Steak: In a bowl, combine melted butter and 1/2 cup Irish whiskey. Submerge the sirloin steak in this marinade, ensuring it is fully coated. Cover and refrigerate for at least 3 hours to allow flavors to penetrate and tenderize the meat.
- Sear the Steak: Preheat a cast iron pan over medium-high heat. Remove steak from marinade, allowing excess to drip off. Sear the steak in the hot pan for 3 to 4 minutes on each side until a rich brown crust forms, which locks in the juices.
- Bake the Steak: Transfer the seared steaks into a preheated oven at 350°F (175°C). Bake for approximately 10 minutes, or until the desired level of doneness is reached (medium rare recommended). Remove from oven and let rest for 5 minutes before slicing.
- Prepare Colcannon: Boil the russet potatoes in salted water until tender, about 15 minutes. Drain well and mash until smooth. Fold in the cooked kale and season with salt and pepper to taste. Keep warm until serving.
- Make the Whiskey Cream Sauce: Using the same cast iron pan, reduce heat to medium. Sauté the finely chopped shallots until translucent, about 2 to 3 minutes. Deglaze the pan with an additional 1/4 cup Irish whiskey, scraping up any browned bits from the pan. Stir in the heavy cream and simmer gently until the sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes.
- Serve: Plate the rested steak atop a generous serving of colcannon. Drizzle the whiskey cream sauce over the steak and around the plate. Serve immediately to enjoy the full depth of flavors.
Notes
- For best results, use a quality sirloin steak to ensure tenderness and flavor.
- Marinating time can be extended up to 6 hours for deeper flavor infusion.
- If kale is unavailable, substitute with spinach for a milder flavor.
- Adjust the seasoning of colcannon according to personal taste.
- Allowing the steak to rest after baking locks in the juices for a juicier bite.
