Gaelic Steak Flambe

• unsalted butter↗3 tablespoons
• medium shallots, chopped↗2
• white mushrooms, sliced↗3 ounces
• (8 ounce) filet of beef2
• freshly ground coarse black pepper
• salt↗
• Irish whiskey↗2 tablespoons
• half-and-half↗3⁄4 cup
• Worcestershire sauce↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.

2. 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. 3

   Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).

4. 4

   The steaks should be nicely seared.

5. 5

   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.

6. 6

   Remove the steaks from the oven and put on a plate.

7. 7

   Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.

8. 8

   Pour the whiskey over the steaks and ignite!

9. 9

   When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.

10. 10

    Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.

11. 11

    Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.