Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.
Chargrilled Rib Eye Steak with Hot Mustard Coleslaw and Pepper & Brandy Essence
Ingredients:
4 400g rib eye steaks (boneless )
60 mls olive oil
Crushed black peppercorns
2 cloves garlic
Hot Mustard Coleslaw
200g white cabbage (shredded )
60g carrot (shredded )
2 small red onions (thinly sliced )
Juice of 1 lemon
100g sour cream
1 tbsp English mustard
Pepper Sauce
50mls olive oil
20g unsalted butter
4 shallots (finely chopped )
3 cloves garlic (crushed )
2 tbsp crushed black pepper
1 shot brandy
300mls beef or veal stock
1/4 bunch fresh thyme
600mls pouring cream
2 tsp lemon juice
Seasalt to taste
Method
Place rib eye steaks in olive oil with crushed garlic and black pepper, cover and refrigerate overnight.
Hot mustard coleslaw: combine cabbage, carrot, and onion in a bowl. Add lemon juice, season to taste, toss to combine. Just before serving, combine the rest of the ingredients, season to taste and toss to combine.
For pepper sauce- heat oil and butter in a saucepan over high heat until foaming. Add shallots, garlic, and thyme, cook for 4-5 minutes until golden, add crushed peppers, deglaze with brandy and cook until liquid has evaporated. Add stock and thyme; simmer over a medium heat until reduced to a thick sauce consistency. Add cream, cook until slightly thickened for a further 1-2 minutes. Strain through a fine sieve, season to taste with seasalt and lemon juice, set aside and keep warm.
Heat your barbecue grill, place steaks on grill and cook at high temperature for 3-4 minutes on each side and serve medium. Place steak on plate, top with pepper and brandy essence, with side serving of hot mustard coleslaw.
Serve: With buttered baked potatoes and grilled asparagus.
