2 (10-ounce) prime Irish sirloin steaks
Salt, pepper, beef aromatics and bay leaf for seasoning
1 tablespoon chopped fresh herbs of own choice, plus more for sprinkling
2 glasses Irish whiskey
3 to 4 ounces melted butter
1 finely chopped large onion
3 large finely chopped fresh tomatoes
3 tablespoons tomato puree
1 cup fresh cream
Chopped fresh parsley leaves, to garnish
Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.
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