In the beautiful, rolling hills of Ireland, Celtic Beef Company raises cattle the traditional way. The cattle graze on lush grass that grows deep and thick, where soft rain flows over fertile soils.
This beef is raised without growth hormones on sustainable farms. The result is high-quality, flavorful, tender beef that’s also high in heart-healthy omega-3 fatty acids.
Enjoy it in this traditional recipe for Seared Strip Steak with Sautéed Onions, with fresh thyme and parsley.
Or try Steak with Shitake Mushrooms. Add half a tablespoon of butter to a large frying pan. Season on both sides with salt and pepper. Sear for on each side until brown. Finish in the oven at and 425 degrees (12 minutes for a pink center). When the steak is done, remove it out of the pan and put it on a plate to rest for 10 minutes. Add sliced shitake mushrooms to the same pan and sauté on the stove. Add with a touch of cream and serve on top of the steak.
Serve up a Sliced Steak Sandwich with Onion Strings and Horseradish Cream. Cut onions into rings. Soak the onions in buttermilk for 5 minutes. Make a bowl of flour, seasoned with paprika, salt, pepper, onion powder and a pinch of cayenne. Dredge the onions in flour and shake off the excess. Cook them in a pan filled to 1-inch high with canola oil or vegetable oil. Turn them in the oil with a fork until they are golden brown. Remove from oil and place the cooked onions on a plate lined with paper towels. To make the sandwich, top a brioche bun with sliced steak and onion strings, and serve with a horseradish cream. It’s easy to make: whisk together 1 cup of sour cream with 6 tablespoons of grated horseradish and season with salt.