When Gaelic is in the title, be prepared for whiskey in the ingredients. This recipe is no exception. It’s a hands-down favorite of the Duke of Edinburgh’s, who would have it on the menu every day if he had his way. The sauce is a quick pan sauce of mushrooms, shallots, parsley, whiskey, and cream. It is an impressive meal for private dinners and yet easy enough for the Duke to make on his own to impress guests at summer barbeques.
I add Marmite to this dish to give it some depth and richness. Marmite is a dark brown colored yeast extract made in the UK. It is rich in vitamin B and has a strong, unique, slightly salty flavor. Don’t season your sauce until after you have reduced it and added the Marmite.
1½ pounds beef tenderloin, cut into 4 equal steaks
Salt and freshly ground pepper
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 clove garlic, chopped
3 ounces Baby Bella Mushrooms, washed and sliced
1 cup heavy cream
½ chicken bouillon cube, dissolved in 1 cup boiling water or 1 cup homemade chicken broth
¼ teaspoon Marmite
2 tablespoons whiskey
1 tablespoon finely chopped fresh parsley
1. Let the steaks come to room temperature and season with salt and pepper to taste. In a sauté pan large enough to fit all the steaks in one layer, add 2 tablespoons olive oil, and heat the pan until hot, but not smoking. Add the steaks and cook each side to medium rare, about 4 to 6 minutes. Remove the steaks to a warm plate and cover.
2. In the same pan, add the remaining 2 tablespoons olive oil, and warm the oil over a medium flame. Add the onion and sauté until translucent. Stir in the garlic and mushrooms, and sauté until the mushrooms soften and lose some of their moisture. Add the cream, bouillon or broth, Marmite, and whiskey. Increase the heat to high, and reduce the liquid until it forms a sauce thick enough to coat the back of a wooden spoon.
3. Remove the sauce from the heat, and check the seasoning. Add to the sauce any accumulated juices from the steaks. Place each steak on a plate, spoon the sauce on top, and garnish with the chopped parsley.
MAKES 4 SERVINGS