1/2 stick (2 oz) 50 g butter
2 tbsp (30 ml) oil
1 medium sized onion, skinned and finely chopped
4 fillet or entrecote steaks, about 1 cm (1/2 in) thick
freshly ground black pepper and salt
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) Irish whiskey
freshly cooked asparagus spears
2 tbsp (30 ml) oil
1 medium sized onion, skinned and finely chopped
4 fillet or entrecote steaks, about 1 cm (1/2 in) thick
freshly ground black pepper and salt
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) Irish whiskey
freshly cooked asparagus spears
method
1. Melt the butter with the oil in a large frying pan. Add the onion and saute gently for about 5 minutes, until just beginning to colour.
2. Rub the steaks well with pepper and put them in the pan. Fry quickly for about 2 minutes on each side (the time depends on whether you prefer steak rare, medium or well done).
3. Add some salt and the parsley. Pour the whiskey over and ignite it. When the flames die down turn the steaks over and continue to cook for about 30 seconds.
4. Serve at once, with asparagus.
2. Rub the steaks well with pepper and put them in the pan. Fry quickly for about 2 minutes on each side (the time depends on whether you prefer steak rare, medium or well done).
3. Add some salt and the parsley. Pour the whiskey over and ignite it. When the flames die down turn the steaks over and continue to cook for about 30 seconds.
4. Serve at once, with asparagus.
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