Serving: 2
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
INGREDIENTS
For the Steak
– 2 Ribeye or Striploin steaks (approx. 250g each, 1.5-inch thick)
– Salt and freshly ground black pepper, to taste
– 1 tbsp vegetable oil
– 2 tbsp unsalted butter
– 3 garlic cloves, crushed
– 2 sprigs fresh thyme or rosemary
For Creamy Mashed Potatoes
– 500g Irish potatoes, peeled and cubed
– 3 tbsp unsalted butter
– ½ cup heavy cream (or whole milk)
– Salt, to taste
– Pinch of white pepper (optional)
For Black Pepper Sauce
– 1 tbsp unsalted butter
– 1 tbsp shallots, finely chopped
– 1 tsp garlic, minced
– 2 tsp crushed black peppercorns
– ½ cup beef stock
– ¼ cup heavy cream
– 1 tsp Worcestershire sauce
– Salt, to taste
For Sautéed Baby Carrots
– 1 cup baby carrots, peeled
– 1 tbsp butter
– 1 tsp honey (optional)
– Salt, to taste
– Fresh parsley, chopped (for garnish)
METHOD
Cook the Mashed Potatoes
1. Place cubed potatoes in a pot of salted water and boil until fork-tender (about 15–20 minutes).
2. Drain and mash the potatoes until smooth.
3. Fold in garlic, butter and warm cream. Season with salt and white pepper, add finely chopped parsley for extra flavour. Keep warm.
Sear the Steak (Medium-Well)
1. Pat steaks dry and season generously with salt and black pepper.
2. Heat oil in a heavy pan (cast iron preferred) over medium-high heat until smoking.
3. Sear steaks for 3–4 minutes per side for medium-well. In the last 2 minutes, add butter, garlic, and thyme. Baste the steak with the melted butter.
4. Rest steaks on a board for 5 minutes before serving.
Make the Black Pepper Sauce
1. In a small saucepan, melt butter. Add shallots and garlic, sauté until translucent.
2. Add crushed black peppercorns and stir for 1 minute.
3. Deglaze with beef stock, simmer for 3–4 minutes.
4. Add cream and Worcestershire sauce. Reduce to a slightly thickened consistency. Season to taste.
Sauté the Baby Carrots
1. Blanch carrots in salted water for 3–4 minutes, then shock in cold water.
2. In a skillet, melt butter. Add carrots and sauté for 3–5 minutes.
3. Drizzle with honey (optional), season with salt, and toss gently.
4. Finish with fresh parsley.
Plating
– Spoon a quenelle or scoop of mashed potatoes onto the plate.
– Place sliced steak slightly overlapping on the side.
– Drizzle black pepper sauce over the steak or serve in a mini sauce pot.
– Arrange sautéed carrots elegantly on the side.
– Garnish with microgreens or fresh thyme, or cherry tomatoes
