How about a special dinner? Petite Sirloin with Irish Whiskey and Mushroom Sauce

Petite Sirloin with Irish Whiskey and Mushroom Sauce

6 petite sirloin steaks, 1 -1/2 inch thick

10 oz. sliced cremini mushrooms

1/2  onion, diced

half a head of roasted garlic, pulp squeezed out and reserved

1/2 cup Irish whiskey

1 cup heavy cream

olive oil

Salt and pepper; to taste

In a hot cast iron pan, drizzle with a little bit of olive oil.  Season the steaks with salt and pepper on both sides. Place steaks in hot pan and sear for 4 minutes on each side or until golden brown on both sides. Place on baking sheet and cover with foil.  Place steaks in oven set at 375 degrees while making sauce. Add the onions to the pan the steaks were seared in along with more olive oil, if needed. Saute until softened and add the mushrooms. Cook mushrooms until softened and moisture released has evaporated. Add the garlic pulp. Remove pan from heat and add the whiskey. Return to heat and reduce until liquid is nearly gone. Pour in cream and simmer until slightly thickened. Remove steaks from oven and serve with sauce on top. Steaks should be medium rare depending on thickness.

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