Wednesday, August 13, 2014

Irish Slane Castle Gaelic Steak

Irish Cooking can also be found at The Petit Chef and Pinterest.

All receipes are on Petitchef


Slane Castle is located on the River Boyne in County Meath. It is part of a 1500-acre estate, the residence of the heir to the title Marquess of Conyngham, Henry Mountcharles. In August of most years since 1981 the grounds of Slane Castle are used to host a rock concert. The natural amphitheatre has a 100,000-person capacity hosting concerts by Queen, The Rolling Stones, Bob Dylan, Bruce Springsteen, David Bowie, Guns N' Roses, Neil Young, R.E.M., Bryan Adams, U2, Iggy Pop, Madonna, and Oasis. 


Slane Castle today hosts gala dinners, weddings, and business conferences. I do not know if this particular steak recipe was ever served at the castle or was just named for it, but if I were to speak my vows there today, I would definitely want this dish as part of the celebratory meal. And it is so-o-o-o easy.


I have been to many Springsteen concerts but never like the one at Slane Castle. It is a magical place, and that was a magical night. On the first of June 1985 Bruce Springsteen and the E Street Band began the first leg of the Born in the USA European tour. It is still the largest concert ever held at Slane with estimates of 120,000 not considered an exaggeration--though only reported as 80,000 to 100,00 due to local politics. He played from five o'clock until midnight--to this day his longest concert. He really fed on the crowd's enthusiasm. I remember it was still light as we walked home on those Irish lanes. I never realized Ireland is at such a high latitude until I lived there. In the winter months my son Eli in elementary school would walk to his classes in the dark at 9 AM and come home in the dark at 4 PM. In the summer it was still light at 2 AM. It is still the best concert I have ever attended. Bruce was on fire that night.


                           Bruce at Slane on 1 June 1985







Slane Castle's Gaelic Steak


Ingredients for one serving:


8 oz. filet or strip 
1/4 pint of cream
2 oz. butter 
1 small glass of Jamieson's Irish whiskey
2 oz. sliced fresh mushrooms 
Salt and pepper

Maldon's finishing sea salt flakes

Directions:


Salt and pepper both sides of the steak. Leave uncovered in the refrigerator for two days so the outside turns color and becomes a bit hard. This is a cheat method of dry aging. Cook the steak in butter on both sides. Remove from pan and keep warm. Add mushrooms to pan cooking only slightly until soft. Flame with whiskey. Add cream and season lightly again. Reduce the sauce and serve over steak. Sprinkle with the finishing sea salt. Enjoy with a few shots of Jamieson's! You cannot go wrong!


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