They moved on from the Tio Pepe to the wine and Eva took her time with the cooking as Daniel munched on some pistachios.
‘Fillet Steak with a Whiskey Jus’
You will need:
2 Irish beef fillet steaks (room temperature)
1 tbsp oil
Knob of salted butter
Sea salt and freshly ground black pepper to season
2 tbsp Irish whiskey & half tsp ground black pepper for sauce
Method:
Heat a non-stick griddle pan or frying pan without any oil over a high heat.
Place the steaks on a plate, drizzle them with a tablespoon of oil and season with ground sea salt and freshly ground black pepper.
Cook them for 3 minutes on each side for medium-rare, adding a knob of butter on top once turned onto second side.
Once the steaks are cooked transfer them to a wooden board to rest.
Deglaze the steak pan by turning the heat to high and splashing in the Whiskey and ½ teaspoon of ground black pepper. Turn the heat off but leave pan on the hob until you’re ready to serve.
Serve with baby potatoes topped with herby butter, the steaks with a little of the jus on top and a simple side salad.
Both she and Daniel preferred their steaks on the rare side of medium so three minutes a side was plenty.”
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