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Recipe For Beef Rib-Eye With Irish Whiskey Sauce & Pea Medley

Recipe For Beef Rib-Eye Steak

Preparation time 5 minutes
Cooking time 10 minutes plus 5 minutes rest time
Serves 2

INGREDIENTS
500g rib-eye, on the bone
Salt and freshly ground black pepper
1 tablespoon (20g) butter
1 tablespoon (20ml) rapeseed oil

Irish whiskey sauce
1/4 cup (60ml) Irish whisky
1/4 cup (60ml) cream
1 teaspoon Dijon mustard

Pea medley
1 red onion, finely chopped
3 cloves garlic, sliced
80g green beans, topped and tailed
80g sugar snap peas, topped and tailed
80g snow peas, topped and tailed
4 (100g) oyster mushrooms, sliced lengthways
1 teaspoon (5g) butter, extra

METHOD

  1. Season steak well on both sides with salt and pepper.
  2. Place a heavy deep pot over high heat. Add half the butter and half the oil and when foaming add steak. Cook for a few minutes or until browned on one side. Turn and brown the other side. Reduce heat to low, cover and cook for a further 8 minutes for medium or until cooked as desired.  Remove to a plate and cover with foil to rest for at least five minutes.
  3. Meanwhile, add sauce ingredients to the same pot, whisking to dissolve the mustard. Simmer until reduced and stir through any juice from rested steak.
  4. For pea medley: add remaining butter and oil to a frying pan over medium heat. Add onion and garlic and cook until softened but not brown. Add green beans and 2 – 3 tablespoons of water and stir well. After a minute add sugar snaps and mix well. Finally add snow peas with another tablespoon of water if necessary. Stir and cook briefly as water evaporates. Move greens to one side of the pan, add mushrooms and extra butter. Turn to cook both sides. Mix through beans.
  5. Serve beef with pea medley and topped with Irish whiskey sauce.

COOK’S NOTES 
Cooking the steak on the bone gives a greater depth of flavour.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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