Wade Murphy visits Today with Maura and Dáithí to make steak, caramelised onions, potato gratin and pepper sauce.

Ingredients

Serves: 
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: 
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

  1. Preheat oven to 180 C /Gas 4.
  2. In a large bowl, toss the potatoes with salt, pepper, and half of the cheese.
  3. Grease a baking dish and rub with a cut garlic clove. Transfer the potatoes into prepared dish.
  4. Cover with cream (adjust the quantity of cream so the potatoes are fully covered). Add in the thyme and sprinkle with remaining cheese.
  5. Bake in preheated oven for about 45 minutes or until golden brown

Caramelized Onions

  1. 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.
  2. When onions are softened and tinged golden, add the thyme leaves, sugar and balsamic - this will start the caramelisation process.
  3. 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.
  4. Sprinkle some grated cheese on top and place the onion into a hot oven till hot and the cheese has caramelised.

Pepper Sauce

  1. Crush the peppercorns slightly, either using a mortar and pestle or rolling pin.
  2. 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
  3. 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.