From: MasterChef Ireland
Brian McKavanagh's signature dish from Heat 4 of MasterChef 2014
A pudding fit for a King from Aldi's Garth McColgan.
One of my favourite ways to serve steak is this traditional French bistro method. Pepper, a seasoning that often hides in the background barely noticed, is thrust onto centre stage. Where normally we grind peppercorns into a fine powder, here they are left in larger chunks so you notice the flavour and texture as well as the heat.
A French sauce, perfect for game and meat dishes.
From: Neven Maguire: Home Chef
I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.