Ingredients 

Fillet Steak – serves 2

2 Fillet steaks (any steaks will do if fillet is not your preference)

1 tablespoon rapeseed oil

Salt & freshly ground black pepper

Whiskey Cream Sauce

3 tablespoons Irish Whiskey

100ml beef stock

125ml double cream

Salt & freshly ground black pepper

Champ Potato Cakes – makes 4

400g mashed potato (you will need to have mashed before class if you are cooking along)

4 scallions, finely chopped

50g flour

1 egg yolk

25g butter (if you are using leftover mash with butter already in it then you can skip this)

Salt & freshly ground black pepper

Oil to fry

Straw Potatoes – serves 2

1 medium size potato

Sunflower oil to fry

Sea salt

Instructions: 

Steaks:

1. Put a tablespoon of rapeseed oil onto a small plate.
2. Remove the steak from the fridge 30 minutes before cooking. Coat them in the oil on the plate. Season with salt & freshly ground black pepper.
3. Preheat your grill pan or frying pan to a medium to high heat.
4. Cook for 2-3 minutes each side or as you prefer.
5. Remove the steaks to a plate and cover with foil while you make the sauce.
6. Allow steaks to rest for about 5 minutes.

Whiskey Cream Sauce:

1. Deglaze the pan that the steaks were cooked in with the whiskey.
2. Then add the beef stock and reduce by half by adding it to a rapid boil. Once stock has reduced by half, lower heat to medium low and add the cream and season with some salt & freshly ground black pepper. Stir to combine.
3. Leave sauce to simmer, stirring occasionally, until it has thickened to desired consistency.
4. Remove from heat and serve immediately.

Champ Potato Cakes:

1. Combine the ingredients together in a mixing bowl.
2. Shape into 4 patties.
3. Heat the frying pan to a medium – high heat. Add a little oil.
4. Place the patties into the frying pan and fry for a few minutes on each side until golden.

Straw Potatoes:

1. Heat about and inch of oil in your frying pan until its very hot.
2. Peel the potato. Slice thinly and then slice the slices into thin matchsticks!
3. Slowly and carefully lower the potato into the hot oil and fry until they turn golden. You may need to fry them in batches.
4. Remove to the plate covered with the kitchen towel with your slotted spoon.
5. Sprinkle with some sea salt and serve.

To assemble:

Pour some sauce onto the serving plates. Place the steak in the middle. Place a potato cake on the steak, top with some straw potatoes and serve hot.