Wade Murphy visits Today with Maura and Dáithí to make steak, caramelised onions, potato gratin and pepper sauce.
Ingredients
Serves: 4
Cook and prep time: 1.5 hours
- 1 x 8oz Rib Eye of dry aged beef – cooked to your liking
- Potato Gratin
- Caramelised onions
- Pepper sauce
Potato Gratin
Serves: 4
Cook and prep time: 1 hour
- clove garlic, crushed
- tablespoon vegetable oil
- 400ml single cream
- 1kg potatoes, peeled and thinly sliced
- 70g grated Gruyere cheese
- Sprig of thyme
- salt and pepper to taste
Caramelized Onions
Serves: 5-6
Cook and prep time: 1 hour
- 2 tbs Olive Oil
- 3 large Spanish onions, thinly sliced
- Sprig of Thyme – leaves picked
- 2 tbs brown sugar
- 1-2 tbs balsamic vinegar
- Grated parmesan cheese
Pepper Sauce
Serves: 4
Cook and prep time: 15 minutes
- 2 to 3 tablespoons green peppercorns
- 60g butter
- 1 shallot, minced
- 100ml brandy
- 100ml beef stock
- 60ml double cream
- salt to taste
Method
Potato Gratin
- Preheat oven to 180 C /Gas 4.
- In a large bowl, toss the potatoes with salt, pepper, and half of the cheese.
- Grease a baking dish and rub with a cut garlic clove. Transfer the potatoes into prepared dish.
- Cover with cream (adjust the quantity of cream so the potatoes are fully covered). Add in the thyme and sprinkle with remaining cheese.
- Bake in preheated oven for about 45 minutes or until golden brown
Caramelized Onions
- Heat oil in a large pan over low heat, add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from burning.
- When onions are softened and tinged golden, add the thyme leaves, sugar and balsamic - this will start the caramelisation process.
- Cook onion over low heat for a further 5-10 minutes, stirring occasionally. Chill immediately. Once chilled, take a ring mould and mould the onion into perfect circles for service, leave in the ring mould.
- Sprinkle some grated cheese on top and place the onion into a hot oven till hot and the cheese has caramelised.
Pepper Sauce
- Crush the peppercorns slightly, either using a mortar and pestle or rolling pin.
- Melt the butter in a saucepan over a medium heat. Add the shallots and sauté until soft, about 3 minutes. Add the peppercorns and brandy and boil for another 3 minutes. Add the beef stock and boil another 3 minutes
- Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow to boil. Once at your desired thickness, test for seasoning. Add salt if necessary.
