Recently I discovered Lyndey Milan’s Taste of Ireland program in which Lyndey travels around Ireland, interviews local chefs and producers and features Irish recipes.
Lyndey was visiting Cork in the second episode of Taste of Ireland. After shopping in the historic English Market, Lyndsey cooked ‘Rib-Eye of Beef with Irish Whiskey Sauce and Pea Medley’. in the drizzle in the gardens of Hayfield Manor, Cork. Rib-Eye is known as Scotch Fillet in Australia.
It sounded delicious so I decided to make it. I don’t drink whiskey but you don’t get any of the alcohol content when it is burned off during cooking although some of the flavours remain. In this recipe, there is a ‘pea medley’ which adds a lovely freshness to the meal.
When we travelled around the UK (England, Scotland, Wales) and Paris in 2017 we couldn’t fit in Ireland during our 17 days trip, something which I have always regretted. I adore Ireland. It all started when my family friend Jimmy O’Leary who would spin yarns about his life in Ireland. He called me ‘Alannah’, which means ‘precious/child’. He would sing “Danny Boy” and other Irish songs. He loved his Guinness and Irish food including Irish Stew and Guinness Pie. I will find a good recipe for Guinness Pie and post it soon. A taste of Ireland.
Rib-Eye of Beef with Irish Whiskey Sauce and Pea Medley
June 13, 2020
I believe that steak is always best cooked Medium-Rare. In the video Lyndey shows you how to tell how well cooked a steak is. I've seen it before but if you are new to cooking steak to your liking, I recommend you watch it.
Persons
2
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 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
- Pea Medley:
- 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
Instructions
- 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.
Rib-Eye of Beef with Irish Whiskey Sauce and Pea Medley
June 13, 2020
I believe that steak is always best cooked Medium-Rare. In the video Lyndey shows you how to tell how well cooked a steak is. I've seen it before but if you are new to cooking steak to your liking, I recommend you watch it.
Persons
2
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 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
- Pea Medley:
- 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
Instructions
- 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.
Watch on Prime Video
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