Preparation

1. Place sirloin steaks in a large Ziploc bag with the mixture of melted butter and Irish whiskey. Marinate in the fridge for at least 3 hours.
2. Preheat the oven to 400°F.
3. Fill a large pot with cold water and bring potatoes up to a boil. Season water with salt and cook until potatoes are easily pierced with a knife.
4. In a sauté pan over medium-low heat, melt butter and add kale to the pan. Let cook for 3 - 4 minutes or until wilted, then add green onion to the kale. Remove from heat and let sit.
5. Drain the potatoes. Return them to the cooking pot and add milk. Mash to personal preference, chunky or smooth.
6. Add cooked kale to the mash and season mixture with salt and pepper. Cover and keep warm.
7. Remove marinated steak from the fridge and let it come to room temp for 30 minutes.
8. Preheat a cast iron pan over high heat for 3 - 4 minutes then add 1 tablespoon vegetable oil.
9. Pat dry steak and sear steak for 2 - 2 ½ minutes on one side, then cook for 1 - 2 minutes on the other side. Reserve cast iron.
10. Remove steak to a sheet tray and repeat with remaining steaks. Place in a preheated oven to finish cooking for 2 - 6 minutes.
11. In the steak pan, heat to medium-low heat. Add butter to the steak pan and let it melt.
12. Add shallot and garlic and let cook for 1 - 2 minutes, then add whiskey. Note: be careful of flambé, so turn off the heat, then reignite. Cook until mostly evaporated.
13. Add cream, beef stock, and mustard and season with a little salt and cracked pepper. Reduce heat to low and let cook for 8 - 10 minutes or until sauce coats the back of a spoon. Enjoy!