Bryan McCarthy's flat iron steak, Kilbrack spring onion mash, and Ballyhoura mushrooms.
- 1kg Trimmed Flat Iron Steak 4 pieces (ask your butcher to do this for you)
- 400g Potatoes peeled, quartered & washed
- 100g butter
- 100ml milk
- 200g shiitake mushrooms sliced
- 2 small onions sliced
- 2 spring onions sliced
- 200ml chicken stock
- Salt & Black & White pepper
- Rapeseed Oil for frying
- Put the potatoes in cold water with a pinch of salt. Bring to the boil and then simmer for 15 to 20 minutes, check with a knife to make sure they are cooked in the center.
- Sauté the onions and mushrooms in a little oil for frying until the onions are translucent then reserve.
- Heat the pan up until its almost smoking, season the steaks with salt & black pepper add oil to pan and then sear the steaks for 1-2 minutes on both sides add 30g of the butter to the pan and a sprig of time to the pan and when foam spoon over the steaks for one minute, remove from the pan and rest for 5-6 minutes
- While the steak is resting boil the milk with the remaining butter then add the spring onions and strain the potatoes when cooked add the milk, butter and spring onion to the potato and mash, season to taste with salt and white pepper.
- Return the steaks to the pan and reheat for 1 to 2 minutes remove and add the mushrooms and onions and the chicken stock to the pan and boil.