2 Keenan and Kennedy sirloin steaks
2 glasses Irish whiskey
90 to 110g melted butter
1 finely chopped large onion
3 large finely chopped fresh tomatoes
3 tbsp tomato puree
250ml fresh cream
Salt, pepper, bay leaf for seasoning
Chopped fresh parsley leaves, extra to garnish
Marinate beef in dish with salt, pepper, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 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.
Use remaining marinade as a base and place in hot pan. Add chopped large onion and allow to simmer until onions tender, then add the finely chopped fresh tomatoes, tomato puree, and sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently.
Add 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.
Plate steaks and spoon sauce generously from pan over meat and sprinkle with fresh parsley. Serve with fresh vegetables of choice.
Sirloin is recommended, but you can make this using other cuts, e.g T Bones.
Use other herbs that suit your particular tastes, try not to over power the steak.