Ingredients

Rib Eye Steak

• 4 Rib Eye Steaks
• Salt & Pepper
• Olive Oil

Boxty Potato Cake

• 250g Mashed Potato (dry, nothing added)
• 250g Grated, raw potato
• 250g Plain Flour
• 1 tsp Baking Soda
• 300ml Buttermilk
• 6 Spring Onion, finely chopped
• Salt & Pepper
• Vegetable Oil
• 100g Butter

Guinness Sauce

• 100ml Balsamic Vinegar
• 30g Brown Sugar
• 1 pt Guinness
• 20ml Worchestshire Sauce
• 400ml Reduced beef stock
• 50g Butter
• 2 tsp Mustard

Balsamic Glazed Roots

• 100ml Burren Balsamic Vinegar
• 40g Butter
• 12 Baby Carrots, peeled and steamed
• 12 Baby turnips, steamed and peeled

Method

Preparing the Steaks

Heat a char grill pan until it is smoking hot. Season the steak well on both sides. Place the steaks on the pan for 2-3 minutes before giving it a quarter turn clock wise, not turning it over!! This will give the steaks the Kris-cross effect from the char grill. After doing this on both sides you will have cooked the steak for about 12 minutes. This would give you a Medium Rare Steak. To continue cooking the steak you should place it in a hot oven (190) degrees. About 3-4 minutes for medium and a further 3-4 for well done. Of course the thickness of steaks varies but in any case you should allow the steak to rest for almost the same time as it took to cook in a warm but not hot oven.

Boxty Cake

Mix the raw and cooked potato together well in a bowl, add in the onions, seasoning and butter milk and mix through. Add half of the flour and continue to mix and add flour until you have a thick pancake batter like consistency. Heat a non stick pan to a moderate heat and add a little oil along with a little butter. Once the butter has melted spoon a generous amount of potato mix to the pan being carefull not to make it too thick. Allow the cake to cook over a moderat heat until it begins to brown up the sides of the cake. Turn carefully and continue to cook until golden brown all over. Use a knife to check the centre has cooked through, if not you can add this to the oven at 180 degrees Celsius until hot through.

Guinness Sauce

Add the vinegar and sugar to a hot pot, boil until this has become thick and sticky almost starting to burn, now add the Guinness. Boil until this has reduced by half and half again. Now add in the beef stock and reduce until you have the required consistency. Now add the butter along with the mustard. Check the seasoning before serving

Balsamic Glazed Roots

Add the vinegar to a hot pan and boil until it becomes sticky, add the butter and mix. Now add the vegetables and turn until hot through and glazed all over

Enjoy!

A wonderfully tasty St. Patrick’s Day Lunch or dinner dish to celebrate all things Irish, enjoy!