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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 505.8
  • Total Fat: 18.4 g
  • Cholesterol: 176.5 mg
  • Sodium: 1,510.8 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 61.6 g

View full nutritional breakdown of Steaks with Irish Whiskey Pan Cream Sauce calories by ingredient
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Steaks with Irish Whiskey Pan Cream Sauce

Submitted by: SANDIBTNT


Number of Servings: 2

Ingredients

    2 - 7 ounce strip steaks
    1 tsp. salt
    1/2 tsp. pepper
    1 Tbsp. Country Crock
    1.5 ounces Jameson whiskey
    1/4 cup reduced sodium chicken or beef broth
    1/4 tsp. worcestershire sauce
    1 tsp. dijon style mustard
    1/4 cup fat free half and half
    1/4 tsp. fresh lemon juice

Directions

Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast iron) skillet that's large enough to hold the steaks over high heat until quite hot. (Add the 1 tablespoon vegetable oil if not using cast iron.) Test by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear on one side for 2 minutes. Sneak a peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so. Flip the steaks and sear on the other side for 2 - 3 minutes. Reduce the heat to medium high, cook for another 2 minutes, flip, and cook until a digital instant read thermometer in the center of the meat reads 120 degrees for rare or 125 degrees for medium rare, another 1 - 2 minutes. Transfer the steaks to the warm platter and let them rest, covered loosely with foil, while you make the sauce.

To make the pan sauce, return the unwashed pan to medium heat. Add the butter and let it melt. Add the shallots and cook, stirring, until fragrant and just tender, 1 - 2 minutes. Add the whiskey or brandy and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the broth and worcestershire sauce, raise the heat to medium high and bring to a boil. Whisk in the mustard and then the cream. Continue to cook at a boil, stirring, until reduced to a saucy consistency, 3 - 5 minutes. Taste the sauce and season with salt, pepper and lemon juice. Serve the steaks with the sauce.

Number of Servings: 2

Recipe submitted by SparkPeople user SANDIBTNT.






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