Bushmills Stuffed Steak
From pat2me 16 years agoIngredients
- 1/2 C Kerrygold Irish butter, unsalted (if you can find it) shopping list
- 1 Cup fresh white bread crumbs shopping list
- Pinch of mixed herbs such as parsley, tarragon and thyme shopping list
- salt and freshly ground pepper shopping list
- 2 Tbl Bushmills Irish whiskey shopping list
- 2 6 to 7 ounce boneless rib-eye steaks, butterflied shopping list
- 2 Tbl E.V.O.O. shopping list
- 1 Lrg shallot, diced shopping list
- 2 to 3 Large mushrooms, quartered shopping list
- 2 to 3 Cremini or Portobello, sliced shopping list
How to make it
- In a small skillet over medium, melt 4 Tbls of the butter.
- Stir in bread crumbs. herbs, and pepper
- Cook, stirring until butter is absorbed, 2 to 3 minutes
- Stir in Whiskey
- Season steak inside and out with salt and pepper
- Spread half of the mixture in each steak and press down to seal
- In a large skillet over meium high heat, heat the oil until hot, not smoking
- Cook the steaks 3 to 5 minutes on each side until seared
- Transfer to a platter and cover loosley
- Return the skillet to medium heat and melt remaining 4 Tbl of butter
- Add the shallot and mushrooms and cook for 3 to 5 minutes or until tender
- Push vegetables to side of skillet and return the steaks to the center
- Cook an additional 3 to 5 minutes on each side for medium rare or until your preference. and vegetables are browned
- To serve, plate a steak in the center of 2 plates and spoon mushrrom mixture and pan juices over the top of each.
The Rating
Reviewed by 3 people-
Wow, this sounds good. Glad you posted the horseradish mash as well. This will my dinner Friday night. Thanks for both recipes. Sounds fantastic.
chefmeow in Garland loved it -
Mmmmmmmm... you don't have to twist my arm. This recipe looks absolutely and amazingly yummy. Thanks Pat!
Cheers!!!lor in Toronto loved it
Reviews & Comments 5
-
All Comments
-
Your Comments