Gaelic Steak Flambe - butter

Method

• 1.
• Heat oven to 375 degrees.
• Have filets at room temperature.
• Coat completely in black pepper.
• 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.
• Turn the heat up in the pan.
• Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
• The steaks should be nicely seared.
• Put them in the oven for 5-10 minutes to finish.
• (Mine took about 7 minutes.
• The filets were a little over 1-inch thick.
• The temperature was 145 degrees at the center for medium.)
• Remove the steaks from the oven and put on a plate.
• 4.
• Melt the other tablespoon of butter in another pan over low heat.
• (I chose a copper oval fry pan because of how quickly and evenly it heats.)
• Add the steaks.
• Sprinkle with a pinch of salt.
• Pour the whiskey over the steaks and ignite!
• When the flames die down, turn the steaks over for about 30 seconds.
• Remove and tent the steaks on a warm plate.
• 5.
• Add the shallots and mushrooms back to the pan with the whiskey and slowly add half-and-half.
• Turn up the temperature a bit.
• Add Worcestershire sauce and salt to taste.
• Stir and cook for a few minutes to thicken sauce and pour over steaks.
• Note: do be careful when you flambe.
• Dont burn yourself!