Mon, 7 September 2020
Joe Shannon will be joining us for Leaving Cert results day with a classic feel good recipe, Spicy Chips Irish Rib Eye Steak and Brandy Pepper Cream
(4 portions)
Ingredients
3 large Baking Potatoes Peeled
2 egg whites
1/4 teaspoon paprika
Pinch of Sea Salt
1/4 teaspoon garlic powder
Pinch of black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
100 ml Irish rapeseed oil
4x220g Irish Rib Eye Steak or Steak of choice
4 sprigs of fresh thyme
½ onion finely diced
2 cloves of garlic chopped
1 tsp of Dijon or wholegrain mustard, up to you
50g Cracked black pepper
80g brandy
150 ml of full fat cream
Sea salt and black pepper for seasoning
Method
1. Whip up the egg whites until foamy and near stiff
2. Mix together the dry ingredients in bowl and add to the egg white and mix well
3. Cut the potatoes into desired size of chips
4. Pat dry with a clean towel
5. Dip the chips into the egg mix and place on a non-stick parchment lined baking tray
6. Place into a pre heated oven of 180c and cook for approx. 20 minutes and then turn the chips so the bottom of the chips is facing upwards and cook for a further 10 minutes or until crispy on the outside and soft in the middle
7. Serve and enjoy
For the Steak
1. Have the steak sitting out on a plate at room temperature for 10-15 minutes before cooking
2. Heat a pan, over a moderate heat and ensure it gets good and hot
3. Add the oil then add the fresh thyme and then the steaks (cook in batches if pan not big enough, ensuring that the pan is hot at all times)
4. Seal on one side and turn, now season with sea salt and pepper
5. Cook to desired temperature ensuring to turn regularly and baste with the oil.
6. Remove from the pan and let rest, while resting add the onion, cracked pepper and garlic and cook 1-2 minutes until soft
7. Add the brandy and flame, then add the mustard
8. Add the cream, reduce to a nice consistence, add back in the steaks and gathered juices on the dish and let simmer for 30 seconds
9. Serve the steak on a stack of ships with a surround of sauce, yum yum
