John Myers
Contents
show
Beef Fillet with Pepper-whiskey Sauce and Colcannon Cakes
The perfect beef fillet with pepper-whiskey sauce and colcannon cakes recipe with a picture and simple step-by-step instructions.
Steaks
- 5 Pc. Beef fillet
- 1 tbsp Ghee
- Salt
- Pepper
Pepper and whiskey sauce
- 3 tbsp Shallots chopped
- 60 ml Whiskey
- 125 ml Beef broth
- 0,5 tsp Worcester sauce
- 1 tsp Dijon mustard
- 0,5 Cup Cream
- 1 tsp Freshly squeezed lemon juice
Colcannon cakes
- 1 kg Potatoes
- 70 g Butter
- 3 cups Swiss chard
- 6 Pc. Spring onion
- 125 ml Milk
- 110 g Flour
- 1 Pc. Egg
- 2 tsp Salt
- 4 tbsp Butter
- Lemon
Bacillus herb
- 200 g Bacillus herb
- 30 g Butter
- Pepper from the grinder
Colcannon cakes
- Boil the potatoes until soft, drain the water and put the potatoes aside.
- Melt the butter in a saucepan. Add cabbage and sauté for 3 to 4 minutes. Add green onions and sauté with them.
- Put the potatoes and milk in the saucepan. Pound until everything is well mixed. Fold in the egg, flour and salt. Let the porridge cool and let it rest in the refrigerator for at least 15 minutes. It will then be easier to put the cakes together.
- Use your hands to form small, flat cakes from the pulp. If the mixture is too wet, add more flour until the mixture is easy to shape.
- Heat the butter or vegetable oil in a large pan over medium heat. Bake the shaped cakes in the pan for about 3 to 4 minutes on both sides until they turn golden brown.
Bacillus herb
- Boil the bacilli in a saucepan of water for 1 to 2 minutes (or until it is firm to the bite). Drain well. Fold in butter and season with freshly ground black pepper.
Steaks
- Season the steaks with freshly ground salt and pepper. Heat the ghee in a cast iron pan to a high temperature. Preheat the oven to 60 degrees.
- Sear the steaks on both sides until the internal temperature reaches the desired level. Let the steaks rest in the oven (approx. 10 min at 60 degrees).
Pepper and whiskey sauce
- Put butter in the hot pan and let it melt. Briefly sauté shallots. Deglaze with whiskey. Add the stock and Worcestershire sauce and bring to the boil. Add mustard and cream. Reduce the sauce while stirring constantly. Sauce and season with salt, pepper and lemon juice.
- Serve the steaks with sauce, Colcannon cakes and bacilli.
Facebook Comments