Rib eye steak, pepper sauce, crispy potatoes, dressed sprouting broccoli - all the makings of a perfect steak supper.
Ingredients
For the roast potatoes:
- 50 ml vegetable oil
- 2 large Irish rooster or other potatoes, peeled and quartered
- 10g polenta
For the steak:
- 1x 400g well-aged ribeye steak
- 2 tbsp cracked black pepper
- Couple of pinches of sea salt flakes
- 100ml cognac
- 100ml sherry or red wine vinegar
- 300ml Irish cream
- 2 tbsp Irish crème fraiche
- 1 knob Irish butter
Purple sprouting broccoli:
- 50g flaked almonds
- 200g purple sprouting broccoli
- Sherry Vinegar
- 10g butter
Method
1. Place the vegetable oil on a tray and into an oven preheated to 200 degrees.
2. Bring the rooster potatoes to the boil and simmer for 5 minutes until the outside has begun to soften, before straining, allow to steam under a cloth for 2 minutes. Now add the polenta and some salt to the pot and bash the potatoes together until they become fluffy.
3. Add the potatoes to the tray in the oven and cook for 45-50 minutes at 200 degrees, turning regularly, until they turn crispy and golden brown. Set aside.
4. Heat a pan until it is smoking hot and then add some vegetable oil. Season the steaks liberally with sea salt and brown on all sides in the pan.
5. Keep turning the steaks on the pan, managing the heat. Use a cake tester or metal skewer to check the internal temp of the steak. Medium rare should be slightly warm to touch on your lip. Remove the steaks and allow to rest for at least 10mins.
6. While the steak is resting, deglaze the pan with the cognac, be careful if using a gas hob as the cognac will ignite for a short time. Next add some cracked black pepper and the vinegar and allow this to reduce. Then add the cream and reduce again by half before adding in the butter and creme fraiche and stirring, reduce to a thick sauce and then add the steak back into the pan. Coat in the sauce off the heat and then plate up.
7. Cook the broccoli in boiling salted water for 2 minutes, in a separate pan add flaked almonds and wait until they are golden brown, add butter until it turns golden brown.
8. Drain the broccoli add to the pan and drizzle with a little vinegar. Adjust the seasoning and serve with the steak, crispy roast potatoes.
