Go Back
To create Gaelic Irish Steaks with Whiskey Cream and Colcannon, you need quality ingredients. The main parts include steaks, whiskey cream sauce, and colcannon. You can use ribeye or sirloin steaks for the best flavor.

Gaelic Irish Steaks with Whiskey Cream and Colcannon

Indulge in the rich flavors of Gaelic Irish Steaks with Whiskey Cream and Colcannon Delight! This comforting dish features juicy steaks topped with a creamy whiskey sauce, paired perfectly with traditional colcannon. Discover the essential ingredients, cooking tips, and cultural significance that make this meal a true Irish treasure. Click through to explore the full recipe and bring a taste of Ireland to your dinner table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 beef steaks (ribeye or sirloin recommended)

Salt and black pepper to taste

2 tablespoons olive oil

1 cup heavy cream

1/4 cup Irish whiskey

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

4 large potatoes, peeled and diced

1 cup chopped kale or cabbage

4 tablespoons butter

1/2 cup milk

Fresh chives, chopped (for garnish)

Instructions
 

Prepare the Colcannon: In a large pot, add diced potatoes and cover them with salted water. Bring to a boil and cook until tender, about 15-20 minutes.

    While the potatoes are cooking, steam the chopped kale or cabbage until wilted, about 5 minutes.

      Once the potatoes are done, drain them and return them to the pot. Add the butter, milk, and steamed greens. Mash until creamy but still slightly chunky. Set aside and keep warm.

        Cook the Steaks: Season each steak liberally with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat.

          Add the steaks to the pan and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest for a few minutes.

            Make the Whiskey Cream Sauce: In the same skillet, lower the heat, add minced garlic, and sauté for about 30 seconds until fragrant. Carefully pour in the whiskey and cook for 1-2 minutes to reduce by half.

              Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let simmer for about 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

                Serve: On a plate, place a generous scoop of colcannon. Top with a steak and drizzle the whiskey cream sauce over the steak.

                  - Presentation Tips: Finish with a sprinkle of fresh chives for color and flavor, and serve with a side of steamed vegetables if desired.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4