St. Paddy’s Whisky-Rubbed Steaks & Buttered Potatoes
with Irish-Style Cabbage, Pea & Aged Cheddar Gratin
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
Single malt supper, coming right up! This generous spread is fit for St. Patrick’s day feasting, with a nod to Irish whisky in our beefy top sirloin steaks. They’ll sear up to brown and tender, and settle down under a cream-based sauce, next to buttered baby potatoes. A suitable side dish sees pan-softened cabbage and popping green peas get a topping of grated aged white cheddar for a gratin that’s good to go.
We will send you:
- 2 Top sirloin beef medallions
- 450g Baby potatoes
- 150g Shredded cabbage
- 150g Green peas
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 30g Grated aged cheddar
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)
Contains: Milk, Mustard, Sulphites
You will need:
Medium heatproof bowl
Medium oven-safe pan
Medium pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Microwave
Total Fat
46 g
Saturated Fat
23 g
Sodium
960 mg
Total Carb
56 g
Sugars
9 g
Protein
46 g
Fibre
9 g
Preparation
Cook the potatoes
Preheat the oven to broil. Pierce the potatoes multiple times all over the surface. In a medium heatproof bowl, add the potatoes. Cover tightly with plastic wrap and pierce a few holes. Microwave, 8 to 10 min. (10 to 12 min. for 4 portions), until tender. Add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Cook the cabbage & peas
Meanwhile, in a medium, oven-safe pan, heat a generous drizzle of oil on medium. Add the cabbage and sauté, 3 to 4 min., until beginning to soften. Add the peas, ¾ of the cream, 1 tbsp water (double for 4 portions), ¼ of the spices and S&P. Cook, stirring frequently, 1 to 2 min., until combined.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the gratin
Meanwhile, sprinkle the cheese over the cabbage and peas. Transfer to the oven and broil, 3 to 4 min., until golden brown.
Make the sauce
Heat the reserved pan on medium-high. Add 1 tbsp butter, 1 tbsp water (double both for 4 portions), the demi-glace and remaining cream. Cook, scraping up any browned bits, 1 to 2 min., until combined and slightly thickened.
Plate your dish
Divide the potatoes, gratin and steaks between your plates. Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
