From Lyndey Milan’s Taste of Ireland: Episode 2, County Cork
After shopping in the historic English Market, this was cooked in the drizzle in the gardens of Hayfield Manor, Cork.
Preparation Time: 5 minutes
Cooking Time: 10 minutes plus 5 minutes rest time
500g rib-eye, on the bone
Salt and freshly ground black pepper
1 tablespoon (20g) butter
1 tablespoon (20ml) rapeseed oil
Irish Whiskey Sauce
¼ cup (60ml) Irish whisky
¼ cup (60ml) cream
1 teaspoon Dijon mustard
1 red onion, finely chopped
3 cloves garlic, sliced
80g green beans, topped and tailed
80g sugar snap peas, topped and tailed
80g snow peas, topped and tailed
4 (100g) oyster mushrooms, sliced lengthways
1 teaspoon (5g) butter, extra
- Season steak well on both sides with salt and pepper.
- Place a heavy deep pot over high heat. Add half the butter and half the oil and when foaming add steak. Cook for a few minutes or until browned on one side. Turn and brown the other side. Reduce heat to low, cover and cook for a further 8 minutes for medium or until cooked as desired. Remove to a plate and cover with foil to rest for at least five minutes.
- Meanwhile, add sauce ingredients to the same pot, whisking to dissolve the mustard. Simmer until reduced and stir through any juice from rested steak.
- For pea medley: add remaining butter and oil to a frying pan over medium heat. Add onion and garlic and cook until softened but not brown. Add green beans and 2 – 3 tablespoons of water and stir well. After a minute add sugar snaps and mix well. Finally add snow peas with another tablespoon of water if necessary. Stir and cook briefly as water evaporates. Move greens to one side of the pan, add mushrooms and extra butter. Turn to cook both sides. Mix through beans.
- Serve beef with pea medley and topped with Irish whiskey sauce.
Lyndey’s Note: Cooking the steak on the bone gives a greater depth of flavour.