Ingredients

* 1/2 C Kerrygold Irish butter, unsalted (if you can find it)
* 1 Cup fresh white bread crumbs
* Pinch of mixed herbs such as parsley, tarragon and thyme
* Salt and freshly ground pepper
* 2 Tbl Bushmills Irish Whiskey
* 2 6 to 7 ounce boneless rib-eye steaks, butterflied
* 2 Tbl E.V.O.O.
* 1 Lrg shallot, diced
* 2 to 3 Large mushrooms, quartered
* 2 to 3 Cremini or Portobello, sliced

Directions

1. In a small skillet over medium, melt 4 Tbls of the butter.
2. Stir in bread crumbs. herbs, and pepper
3. Cook, stirring until butter is absorbed, 2 to 3 minutes
4. Stir in Whiskey
5. Season steak inside and out with salt and pepper
6. Spread half of the mixture in each steak and press down to seal
7. In a large skillet over meium high heat, heat the oil until hot, not smoking
8. Cook the steaks 3 to 5 minutes on each side until seared
9. Transfer to a platter and cover loosley
10. Return the skillet to medium heat and melt remaining 4 Tbl of butter
11. Add the shallot and mushrooms and cook for 3 to 5 minutes or until tender
12. Push vegetables to side of skillet and return the steaks to the center
13. Cook an additional 3 to 5 minutes on each side for medium rare or until your preference. and vegetables are browned
14. To serve, plate a steak in the center of 2 plates and spoon mushrrom mixture and pan juices over the top of each.