ウィスキー・ステーキ

(日本語訳は後程)

アイリッシュ★ペッパー・フィレステーキ & ウィスキー・ソース
(Paul Rankin, Irish Chef)
Serves 4

【材料】

4 fillet steaks, 175 g. each
3 Tbsp. black peppercorns
4 tsp. Dijon mustard
Sea salt
2 Tbsp. olive oil
50 g. unsalted butter
50 ml. Irish whiskey (we ended up using like 100 ml. of Bushmills!)
4 Tbsp. beef stock
3 Tbsp. heavy cream

【調理法】

1. Crush the peppercorns coarsely in a coffee grinder. Tip the pepper into a fine sieve and shake all the powder.
This is important, because the powder would make the steaks far too spicy.

2. Spread the peppercorns over a small plate. Smear both sides of the steaks with the Dijon mustard, and coat both sides of the steaks with
the peppercorns. Season with salt and set aside.

3. Heat a large fry pan over medium heat until almost smoking.
Add the oil, and add the steaks, frying for a few minutes on each side (or longer if you prefer your steak cooked more well done).
Do not move the steaks around once they are in the pan, or the peppercorns will fall off.

4. Add the butter to the pan, and allow it to color to nutty. Baste the steaks with these buttery juices.
Add the whiskey to the pan, and carefully ignite to flambe.

5. Transfer the steaks to a warm plate. Add the beef stock, bring to the boil, and add the cream.
Pour any juices from the resting steaks back into the sauce.

6. To serve, place a steak on each plate with colcannon (hashed potatos with cabbage mixture), spoon sauce over steaks, and serve.

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