Irish Food Bloggers Association (sponsored by Bord Bia) came up with a competition to promote Irish Beef across Europe and Irish food is the theme. You can check out the following link to read all of the various details.
The winner will get to go to a workshop to learn how to write blog’s better and to take better photographs. Many of you, especially my brother will say "Thank God, finally somebody can help the poor lad out"
My wife and I love sitting down to a steak dinner from time to time. When I do get around to making it, I like to make it special and this is our favourite way of eating steak. I always like to accompany a piece of fillet steak with a cheaper cut and everyone loves cottage pie. Cottage pie is generally made from beef and Shepard’s pie is made from lamb. Years ago when the Sunday roast was over any leftover meat was minced and made into cottage pie.
The meat I used was from Westmeath, from a farm very close to Mullingar. I was lucky as the meat had just come into the butchers. We are very lucky to have excellent meat in Ireland. I have been to Spain and France from time to time and their meat is not as good as ours.
This is a tricky dish to prepare as there are numerous ingredients. The best way to do this is to prepare most of the ingredients ahead of time and just reheat before serving. The only item that you have to cook at the last minute is the steak.
I like to eat my steak rare-medium. I always rest my steak for the same amount of time that I cook it. This way when you serve it the steak is juicy and succulent and there is no blood all over the plate. Resting makes a huge difference, try it out!
Beef Tasting plate with Leek Colcannon
By Trevor Thornton
1 tbsp olive oil
1 small onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
200g beef mince, round or chuck
400ml beef stock
3 large potatoes, rooster I find are best
2 tbps butter
1 large leek
1 tbsp olive oil & butter
1 tbsp olive oil & butter
225g Mushrooms, cleaned and sliced
1 tbps chives, finely chopped
1 large onion
50g plain flour
2 x 200g pieces of fillet steak
For the cottage pie place a saucepan over a medium heat. Add the olive oil and the onions and cook for 5-6 minutes or until the onions become translucent. Add the garlic and cook for another minute. Add the mince and cook until the mince has browned all over. This should take 4-6 minutes. Add the beef stock and bring to the boil. Cover and reduce the heat to a low simmer and cook for an hour. Check there is enough liquid from time to time. If you need more add some water. After an hour remove the lid and simmer until nearly all the water has been absorbed. Set aside until ready for use.
Place the potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil and then reduce the heat to simmer. Cook for 40-50 minutes and then test to see if the potatoes are cooked by piercing the potato with a fork. If there is any resistance continue to cook until there is no resistance. When cooked remove from the heat and drain the excess water. Leave in the saucepan to dry for 2-3 minutes. Remove the skin from the potato carefully and then mash the potato with the butter and season with salt and pepper to taste. Set aside 1/3 of the mashed potato for the cottage pie.
Take the leek and remove the bottom root section. Slice the leek in half along the length and finely chop. Don’t use the dark green section of the leek as it is tough. Wash the leek under running water to remove any dirt and grit. Add the olive oil and butter to a frying pan and place over a medium high heat. Place the leek into the pan and cook for 6-8 minutes until the leek is cooked. Add the cooked leek into the large portion of the potatoes and stir to combine. Cover with cling film and set aside.
For the mushrooms place the olive oil and butter into a non stick frying pan over a medium high heat. Add the mushrooms and cook for 5-7 minutes or until the mushrooms have released all of their moisture. Add the brandy carefully as it can catch fire and add the cream. Cook for 1-2 minutes until the cream reduces and coats the mushrooms. Add the chives and season with salt and pepper to taste and set aside.
For the onion rings preheat a deep fat fryer to 180°C. Take the large onion and remove the skin. Slice the onion thinly to obtain nice rings. Place the rings into a bowl with the flour and shake to coat the onion. Shake off the excess flour and place the rings into the fryer carefully. Cook for 3-4 minutes until the rings are nice and golden. When they are nice and golden remove from the fryer and drain on kitchen paper.
For the steak heat a grill pan over a high heat. Make sure to take the steak out of the fridge for a good 30 minutes to come up to room temperature. Season the steak with salt and pepper and smear with olive oil. Place the steaks onto the grill pan and cook for 4 minutes on one side and then turn over and cook for 4 minutes on the other side. Remove from the heat and place into aluminium foil to rest. This will leave the steaks rare-medium.
Before plating it is best to reheat everything.
To plate up, place some of the cottage pie into a cup and top with the plain mashed potato. Place under a grill to colour the mashed potato if you desire. Place onto the plate. Divide the mushroom between the plates and spoon a large spoon of the colcannon on the plate. Remove the steak from the foil and place onto the plate. Top with the fried onions and serve immediately.