Monday, March 30, 2009

Bushmills Stuffed Steak

Finally--A St. Paddy's Day update! We ate this on St. Patrick's Day and really enjoyed it. We found the stuffing to be flavorful and it paired really well with the steak and baked potatoes. It was the perfect end to a week of Irish meals. This meal comes from The Irish Pub Cookbook by Margaret M. Johnson.

Bushmills Stuffed Steak
(Adapted from The Irish Pub Cookbook)

1/2 c. unsalted Kerrygold Irish Butter
1 c. fresh white breadcrumbs
Pinch of fresh herbs (I used parsley, thyme, and chives)
Salt and pepper, to taste
2 T. Bushmills Irish Whiskey
2 8-oz boneless rib-eye steaks, butterflied
2 T. extra virgin olive oil
1 large shallot, diced finely
6 white mushrooms, quartered

In a skillet over medium heat, melt 4 T. butter. Stir in breadcrumbs, herbs, and pepper and ook for 2-3 minutes, or until the breadcrumbs have absorbed all the butter.

Remove pan from heat and stir in whiskey (or stand back and pray your eyebrows don't singe). Season steak inside with salt and pepper. Spread half the stuffing mixture in the center of each steak and fold over. Press down on the meat to seal. Season steaks outside with salt and pepper.

In a large skillet or grill pan, heat oil until hot but not smoking. Cook steak for 3 or 4 minutes per side, until seared. Transfer to a platter and cover with foil to keep warm.

Lower heat on skillet to medium and melt remaining butter. Add shallot and mushroom and cook for 3-5 minutes, until vegetables are soft.

Return steaks to the pan and cook for an additional 5 minutes per side, or until steaks reach desired doneness. Serve with pan juices or steak sauce.

  • We both liked this, but I wanted a bit more sweetness from the whiskey. I'm thinking adding a whiskey glaze to this might be just the trick.
  • The stuffing was really interesting, but I think next time I might use chunks of bread instead of breadcrumbs. I wanted it to be a little thicker.
  • The book recommends serving with pan juices but we found the juices to be a little too greasy for our tastes, so we went with steak sauce. YUM.
  • There are a lot of steps here, but I was trying to be as authentic as possible. If you don't feel like it, fire up the grill and have fun!

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