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
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
Nutrition
- Serving Size: 1 steak with colcannon
- Calories: 680
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 42 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 145 mg
