Striploin Steak with Colcannon and Garlic Broccoli
A classic Irish steak dinner featuring Irish Hereford Prime Striploin Steaks with creamy colcannon, garlic broccoli, and a rich pepper sauce.
Serves: 2
Ingredients
For Pepper Sauce
1 diced shallot
1 minced clove garlic
150ml beef stock
Dash of Worcestershire sauce (about a tbsp)
80ml cream
Salt to taste
1 tbsp ground peppercorns
For Colcannon
500g peeled rooster potatoes
Handful shredded savoy cabbage
Salt
50g butter
Splash of milk
For Broccoli
25g butter
1 tbsp olive oil
Tenderstem broccoli
2 cloves garlic
Salt & pepper
For Steak
2 Striploin steaks
Salt
25g butter
Fresh rosemary
2 cloves garlic
Method
To make broccoli, blanch in boiling water for 3 mins. Strain.
Melt butter & olive oil and add broccoli with garlic and sauté for about 10 mins.
For the potatoes boil them until tender in heavily salted water. Boil cabbage at this time too. Now prep your steaks.
Pat steaks dry to remove excess moisture and season well on both sides with salt.
Sear the fat on a hot pan for 20 seconds and cook steak to your liking using the cooking times on the back of the packaging. Upon flipping your steaks, add the butter, garlic & rosemary and baste.
Remove steaks from the heat to rest. Grind your peppercorns.
For the pepper sauce, into the same steak pan add your shallot and garlic. Sauté for 2-3 mins.
Deglaze with Worcestershire sauce & beef stock and reduce before adding your peppercorns and cream.
Simmer and reduce until sauce is nice and glossy (about 7-10 mins).
Mash your potatoes with butter and milk and stir in the strained cabbage.
