Irish beef flank steak with whiskey honey sauce and roasted roots. A 20 minute luxury meal to pamper.

Includes Irish Beef advertisement from a species-appropriate attitude

Includes Irish Beef advertisement from a humane attitude

W hen the big names cook with top products and watch them and to taste extensively, this is always a bit like Easter and Christmas together. My last "Ostnachten" happened recently in the Hotel Vier Jahreszeiten in Hamburg: A very dignified setting in one of the most traditional hotels in the Hanseatic city, a porter in livery, a lot of plush, velvet and tassels, (kiss-kisses) Hamburger Society and several Star chefs who performed their art - the kitchen party in the Haerlin restaurant did not leave anything to be desired in terms of "unusual evening outfit".

Dazzled with neck-bun, heels and black blazer, a never-ending white wine glass in I pushed my hand through the spacious and exceptionally well-designed kitchen, visited the various stations, watched the Michelin and Gault Millau star chefs at work, and tasted me through mini-portions of fine culinary art. Theme of the evening: Irish top products. In addition to lamb, whiskey and cheese, Irish Beef was the star of the evening. And rightly so.

Irish beef flank steak with whiskey honey sauce and roasted roots. A 20 minute luxury meal to pamper.
Kitchen Party Irish Beef Hotel Four Seasons Christoph Rueffer Haerlin | GourmetGuerilla.de
 Kitchen Party Irish Beef Hotel Four Seasons Christoph Rueffer Haerlin GourmetGuerilla.de-9233272
 Kitchen party Irish Beef Hotel Four Seasons Christoph Rueffer Haerlin GourmetGuerilla.de
Kitchen Party Irish Beef Hotel Four Seasons Christoph Rueffer Haerlin | GourmetGuerilla.de-9233279
Kitchen Party Irish Beef Hotel Four Seasons Christoph Rueffer Haerlin | GourmetGuerilla.com
 Kitchen Party Irish Beef Hotel Four Seasons Christoph Rueffer Haerlin | GourmetGuerilla.com
 Irish Beef Four Seasons Kitchen Party Christoph Rueffer Haerlin | GourmetGuerilla.de-9233268
 Kitchen Party Irish Beef Hotel Four Seasons Christoph Rueffer Haerlin | GourmetGuerilla.com
 Irish Beef Four Seasons Kitchen Party Christoph Rueffer Haerlin | GourmetGuerilla.de-9233297

Cattle have been kept in Ireland for over 5,000 years - about 80 percent of Ireland's agricultural area is grassland The heart of cattle breeding with an average of 80 cattle: The calves are suckled for as long as possible by their mothers, after which the cattle spend almost their entire life on the green pasture.In winter, they then come to the barn to protect them from the cold weather. Even then, there is only grass and grass silage as feed. In addition, since 2012, Irish farmers have been ensuring responsible use of water and energy on their farms and working to consistently reduce their carbon footprint. This is very commendable.

Irish Beef Bord Bia Weiden in Ireland | GourmetGuerilla.deIrish beef flank steak with whiskey honey sauce and roasted roots. A 20 minute luxury meal to pamper.Irish beef flank steak with whiskey honey sauce and roasted roots. A 20 minute luxury meal to pamper.

The flank steak is still rather unknown in Germany - but in the US, this cut has been around for a long time. And also in France, the rear abdominal flap of the cow is well known as . The tender, flat piece of meat lies below the beef fillet and is ideal for grilling or stewing - it is priced much more affordable than an Irish beef fillet, tomahawk or rump steak. True to the motto "less but better", it is really feasible for the simple luxury kitchen at home.
My Irish Beef Flank steak is simply roasted in salted willow butter in a pan. There is a very simple, stunning sauce made of Irish whiskey, honey and butter, in which you just want to vollkrotzunk (yes, the word is there - I'm pretty sure). In addition a few young, roasted carrots - and finished is the 20-minute luxury food. Fast, easy and with the best ingredients. I love it. And you so?

Have it delicious!

Irish Beef Flank Steak with Whiskey Honey Sauce and roasted roots GourmetGuerilla.com

The recipe for Irish beef flank steak with whiskey honey sauce and roasted roots

Ingredients for 4 servings:

1 large bunch of young carrots with greenery
4 red onions, quartered
3 tablespoons salted willow butter
175 g clear honey
4 tbsp Irish whiskey
1 small garlic clove, peeled
450 g Irish beef flank steak
salt flakes & fresh ground black pepper

How To:

Thoroughly wash the carrots and the greens do not cut short. Boil the water in a pot and cook the carrots until firm (5-10 minutes, depending on size). Quench with ice-cold water and drain.

In a small saucepan, mix the honey with the whiskey. Add the garlic clove whole and warm the mixture with little heat while stirring. When the sauce is hot, remove the garlic clove and stir in 1.5 tablespoons of butter until the sauce thickens.Put the Irish Beef Flank Steak together with the onion quarters into the pan and roast for about 4-5 minutes on both sides. Remove the meat from the pan and let it rest covered on a warm plate. Melt 1/2 tablespoon of butter in the pan and fry the carrots with the onions for 4 minutes.

Slice the meat into thin slices and arrange on plates together with the carrots and onions. Add the well-beaten meat juice to the sauce and coat the meat and vegetables with the sauce.

Season with salt flakes and black pepper and serve immediately.

Irish Beef Flank Steak with Whiskey Honey Sauce and Roasted Roots | GourmetGuerilla.comclass = "wrapper-penci-recipe">

Irish beef flank steak with whiskey honey sauce and roasted roots. A 20 minute luxury meal to pamper.

The recipe for Irish beef flank steak with whiskey - honey sauce and roasted roots

Mel When the greats cook with top products and It's always a little bit like Easter for me to watch and taste ... Meat | Fish Irish Beef Flank Steak with Whiskey Honey Sauce, Ready in 20 Minutes European Print Serves: 4 Preparation time: cooking time:
Nutrition Facts 566 calories per serving 20 grams of fat

Ingredients

  • 1 large bunch of young carrots with greens
  • 4 red onions, quartered
  • 3 tablespoons of salted pasture butter span>
  • 150 g of clear honey
  • 4 tablespoons of Irish whiskey
  • 1 small Garlic clove, peeled
  • 450 g Irish beef flank steak
  • salt flakes & freshly ground black pepper

And so it goes

Wash the carrots thoroughly and do not cut the green too close. Boil the water in a pot and cook the carrots until firm (5-10 minutes, depending on size). Quench with ice-cold water and drain.

In a small saucepan, mix the honey with the whiskey. Add the garlic clove whole and warm the mixture with little heat while stirring. When the sauce is hot, remove the garlic clove and stir in 1.5 tablespoons of butter until the sauce thickens. Keep it warm on a low heat.

Heat a medium to high heat pan and melt 1 tbsp of butter in it. Put the Irish Beef Flank Steak together with the onion quarters into the pan and roast for about 4-5 minutes on both sides. Remove the meat from the pan and let it rest covered on a warm plate.Stir the grated meat juice into the sauce and coat the meat and vegetables with the sauce.

Season with salt flakes and black pepper and serve immediately.