Name: Gaelic Irish Steaks with Cream and Colcannon Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Irish
Ingredients: 4 boneless beef sirloin or fillet steaks (6–8 oz each); Salt and black pepper to taste; 1 tablespoon olive oil; 2 tablespoons butter; ¼ cup Irish whiskey; ¾ cup heavy cream; 1 teaspoon Dijon mustard (optional); 2 lbs potatoes, peeled and cubed; 1 cup green cabbage, finely shredded; ½ cup leeks or green onions, finely chopped; 4 tablespoons butter; ½ cup milk or cream; Salt and black pepper to taste

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Few dishes capture the soul of Irish comfort cooking quite like Gaelic Irish Steaks with Cream and Colcannon. Imagine perfectly seared, juicy steaks bathed in a rich Irish whiskey cream sauce, all nestled atop a mound of fluffy, buttery colcannon packed with sweet leeks and cabbage. This dish brings Celtic warmth and bold flavor to any dinner table, making it a true showstopper whether for a weeknight treat or a special gathering with friends. If you’re craving something hearty, elegant, and unforgettably delicious, this is the meal to try!

Gaelic Irish Steaks with Cream and Colcannon Recipe - Recipe Image

Ingredients You’ll Need

The magic of Gaelic Irish Steaks with Cream and Colcannon comes from a handful of classic ingredients. Each component adds something essential—whether it’s the deep savoriness of steak, the kick from Irish whiskey, or the creamy, comforting colcannon mash that ties it all together in perfect harmony.

Boneless beef sirloin or fillet steaks (4, 6–8 oz each): Choose high-quality, well-marbled meat for the most succulent, tender steaks.
Salt and black pepper: A generous sprinkle highlights the natural flavors of the beef and cuts through the richness of the cream sauce.
Olive oil (1 tablespoon): Just enough to get a gorgeous sear and lock in all those tasty juices.
Butter (2 tablespoons for steaks, 4 tablespoons for colcannon): Brings richness and a classic Irish touch to both the sauce and the mash.
Irish whiskey (¼ cup): This is the signature ingredient that gives the sauce its warmth and depth—Jameson works beautifully, but use your favorite!
Heavy cream (¾ cup): The backbone of that lush, velvety sauce.
Dijon mustard (1 teaspoon, optional): For a little zing and complexity in the sauce.
Potatoes (2 lbs, peeled and cubed): Waxy or starchy potatoes both work—this is the canvas for the colcannon mash.
Green cabbage (1 cup, finely shredded): Traditional, sweet, and absolutely essential to colcannon’s authentic flavor.
Leeks or green onions (½ cup, finely chopped): Adds mellow flavor and gorgeous color flecks throughout the mash.
Milk or cream (½ cup): A splash of richness turns the mash irresistibly creamy.

How to Make Gaelic Irish Steaks with Cream and Colcannon

Step 1: Make the Colcannon Mash

Start by peeling and cubing your potatoes, then give them a nice boil in salty water for about 15 to 20 minutes. The secret here is patience—let them get truly fork-tender for the dreamiest texture. While the potatoes are bubbling away, toss your cabbage and leeks into a hot skillet with half of the butter, letting everything soften and sweeten together. When your potatoes are ready, mash them up with the rest of the butter and milk until silky smooth. Fold in the sautéed greens, season, and keep the pot covered so all those flavors meld.

Step 2: Sear the Steaks

Bring your steaks to room temperature and season both sides generously with salt and pepper. Heat the olive oil in a heavy-bottomed skillet—cast iron works wonders if you have it—until shimmering. Sear the steaks for about 3 to 5 minutes per side for a juicy medium-rare, or a bit longer if you prefer your meat more done. Set them aside to rest under foil (don’t skip this step; it keeps everything juicy).

Step 3: Make the Irish Whiskey Cream Sauce

With the steak juices still in the pan, lower the heat, melt in your butter, and carefully pour in the Irish whiskey—it will sizzle up, so stand back and enjoy the aroma! Let that bubble away for a minute or two to cook off the alcohol, then stir in the cream and Dijon if using. Allow everything to simmer gently until the sauce just thickens. The result is a luscious, slightly boozy sauce that coats the back of a spoon.

Step 4: Finish the Dish

Slide the steaks back into the pan, spooning the cream sauce over the top so every bite gets bathed in that rich flavor. Let them warm through for a final minute. When you’re ready to serve, scoop a mound of colcannon onto each plate, perch a steak on top, and drizzle generously with the Irish whiskey cream sauce.

How to Serve Gaelic Irish Steaks with Cream and Colcannon

Garnishes

A sprinkling of finely chopped fresh parsley or chives adds a pop of color and a fresh counterpoint to the dish’s richness. For a little extra Irish flair, scatter a few crispy browned bits of sautéed leek or onion on top—simple and beautiful.

Side Dishes

Though Gaelic Irish Steaks with Cream and Colcannon are hearty enough to hold the spotlight, they do love good company. Serve alongside buttered baby carrots, sautéed spring greens, or a crisp green salad dressed simply with lemon and olive oil. The bright flavors provide the perfect balance to the creamy, savory main event.

Creative Ways to Present

For a rustic dinner, mound everything up on a big platter and let everyone help themselves. Or, for something a bit more elegant, use a ring mold for the colcannon and lay the steak right on top, drizzling the cream sauce in graceful swirls. A final sprinkle of flaky salt and a tiny pour of whiskey at the table will delight your guests every time!

Make Ahead and Storage

Storing Leftovers

If you have extra Gaelic Irish Steaks with Cream and Colcannon, let everything cool to room temperature before transferring to airtight containers. The colcannon and steaks can be stored separately in the fridge for up to 3 days without losing their flavor or texture.

Freezing

Steaks freeze surprisingly well: wrap them tightly and freeze for up to 2 months. The colcannon can also be frozen, but for best texture, add an extra splash of cream when you reheat. The sauce is best made fresh, but if needed, freeze it in a small container and stir well before reheating.

Reheating

To reheat Gaelic Irish Steaks with Cream and Colcannon, gently warm the steaks in a covered skillet over low heat with a spoonful of beef broth to keep them juicy. Microwave the colcannon in short bursts, mixing in a little extra butter or cream if it seems dry. Warm the sauce slowly in a saucepan, stirring constantly for the smoothest finish.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin and fillet are classic choices for Gaelic Irish Steaks with Cream and Colcannon, ribeye or strip steak will work beautifully—just adjust the cooking time for thicker cuts.

Is Irish whiskey essential?

Irish whiskey gives the sauce its unique character, but if needed you can substitute with another mild whiskey or even a touch of brandy. For a non-alcoholic version, beef broth with a splash of apple cider vinegar adds complexity.

Can I make colcannon ahead of time?

Definitely. Colcannon can be made a day in advance and reheated gently with a bit of extra milk or butter to revive its creamy texture and flavor.

How do I make this dish gluten-free?

You’re in luck! Gaelic Irish Steaks with Cream and Colcannon are naturally gluten-free; just double-check that your mustard (if using) does not include any wheat-based additives.

What’s the best way to get a creamy, lump-free mash?

For perfectly creamy colcannon, use a potato ricer or mash the potatoes right after draining, before they cool. Add the butter and milk while the potatoes are hot to ensure everything blends smoothly.

Final Thoughts

There’s something truly special about gathering friends and family around the table for Gaelic Irish Steaks with Cream and Colcannon. It’s pure comfort food with a dash of celebration in every bite. Give it a try—you’ll quickly see why it’s one of my all-time favorites!

Gaelic Irish Steaks with Cream and Colcannon Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Gaelic Irish Steaks with Cream and Colcannon, a hearty and comforting dish that combines tender beef steaks with a creamy whiskey sauce served over a bed of creamy mashed potatoes mixed with cabbage and leeks.

Ingredients

Scale

For the Steaks:

4 boneless beef sirloin or fillet steaks (6–8 oz each)
Salt and black pepper to taste
1 tablespoon olive oil
2 tablespoons butter
¼ cup Irish whiskey
¾ cup heavy cream
1 teaspoon Dijon mustard (optional)

For the Colcannon:

2 lbs potatoes, peeled and cubed
1 cup green cabbage, finely shredded
½ cup leeks or green onions, finely chopped
4 tablespoons butter
½ cup milk or cream
Salt and black pepper to taste

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Instructions

Make the Colcannon: Boil the potatoes in salted water until fork-tender, about 15-20 minutes. While the potatoes cook, sauté the cabbage and leeks in 2 tablespoons of butter over medium heat until soft, about 5-7 minutes. Drain the potatoes and mash them with the remaining butter and milk until smooth. Stir in the sautéed cabbage and leeks. Season with salt and pepper to taste. Cover and keep warm.
Cook the Steaks: Season both sides of the steaks generously with salt and black pepper. Heat the olive oil in a heavy skillet over medium-high heat. Add the steaks and cook for 3-5 minutes per side for medium-rare, or to your preferred doneness. Remove the steaks and let them rest, covered. Reduce the heat to medium, add the butter to the pan, then carefully pour in the Irish whiskey. Let it simmer for 1-2 minutes to reduce slightly. Stir in the cream and Dijon mustard (if using), and simmer until the sauce thickens slightly, about 3-4 minutes. Return the steaks to the pan for 1 minute, spooning sauce over the top.
Serve each steak over a generous scoop of colcannon and drizzle with the creamy whiskey sauce.

Notes

For extra flavor, add a splash of beef broth to the sauce.
This dish pairs well with roasted carrots or sautéed greens.
For a milder sauce, use less whiskey or cook it slightly longer to mellow the flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Irish