Striploin is a favourite steak cut of mine; going back to my training days in Fermanagh College - I was thinking of those days when I made it at home last week. It went out of fashion for a while, and I am glad to see it back in favour again. I love the flavour you get from the nice marbelling. There are lots of punchy flavours in the stroganoff recipe, with the paprika and mustard. You can use regular cream instead of soured, if you prefer. Beef stroganoff is one of those dinners I go back to again and again.
So, also, is the steak with peppercorn sauce. I remember this being on the menu when my mother was cooking in the early days of our restaurant. It is a classic I never tire of; delicious and satisfying. If you use whiskey, make sure to cook off the alcohol before adding it to the cream.
Happy cooking,
Neven
Beef stroganoff with fluffy rice and dill pickle shavings
Neven's beef stroganoff. \ Photography: Philip Doyle. Food styling: Janine Kennedy
Serves four
1 tbsp plain flour
2 tsp sweet paprika, plus extra
to garnish
450g striploin steak, cut into thin strips
25g butter
2 tbsp sunflower oil
1 large shallot, finely chopped
150g button mushrooms, halved
1 garlic clove, crushed
1 tbsp white wine vinegar
150ml chicken stock
4 tbsp white wine
2 tsp tomato purée
1 tsp Dijon mustard
150ml soured cream
sea salt and freshly ground black pepper
To serve:
fluffy rice
dill pickle shavings
1 Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and half the oil in a frying pan over a high heat. Add the steak and stir-fry for 4-5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.2 Reheat the pan over medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2-3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2-3 minutes, until tender.3 Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. 4 Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half; stirring occasionally. Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced. 5 Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.Steak with roasted peppercorn sauce
Serves four
1 tbsp white peppercorns
1 tbsp black peppercorns
4 x 175g striploin steaks (preferably dry-aged)
2 tsp rapeseed oil
50g butter
2 shallots, finely chopped
85ml fresh beef stock (from a carton is fine)
2 tsp Worcestershire sauce
6 tbsp cream
2 tsp Dijon mustard
1 tsp drained green peppercorns in brine, rinsed
2 tbsp whiskey
salt, to taste
mashed potatoes and steamed broccoli to serve
1 Dry roast the peppercorns for a couple of minutes, until aromatic. Transfer to a pestle and mortar and lightly crush down, then tip onto a flat plate. 2 Pat the steaks dry with kitchen paper and press the mixed peppercorns onto both sides of the steaks using your hands. If you have time, cover with foil or clingfilm and leave at room temperature for 2-3 hours to allow the flavours to infuse.3 Heat the oil in a large, heavy-based frying pan over high heat. Add the steaks and cook for two minutes on each side, then reduce the heat, add half the butter and cook the steaks for five minutes, turning once, depending on how rare you like it. 4 Transfer the steaks to a plate, season with salt and set aside in a warm place to rest while you make the sauce. Pour away any excess fat from the pan, add the remaining butter and fry the shallots for a few minutes, until softened but not browned. 5 Add the stock and Worcestershire sauce and cook rapidly, scraping the bottom of the pan with a wooden spoon to release any sediment. Stir in the cream, mustard and green peppercorns, then season to taste with salt and just warm through. Heat the whiskey in a ladle over a flame and wait until it ignites, then pour it over the cream, stirring to combine. 6 Simmer for 1-2 minutes to warm through. 7 Arrange the steaks on warmed plates, stirring any juices from the rested steaks into the peppercorn sauce. Drizzle the sauce over the steaks and serve at once with mashed potatoes and steamed broccoli.
Striploin is a favourite steak cut of mine; going back to my training days in Fermanagh College - I was thinking of those days when I made it at home last week. It went out of fashion for a while, and I am glad to see it back in favour again. I love the flavour you get from the nice marbelling. There are lots of punchy flavours in the stroganoff recipe, with the paprika and mustard. You can use regular cream instead of soured, if you prefer. Beef stroganoff is one of those dinners I go back to again and again.
So, also, is the steak with peppercorn sauce. I remember this being on the menu when my mother was cooking in the early days of our restaurant. It is a classic I never tire of; delicious and satisfying. If you use whiskey, make sure to cook off the alcohol before adding it to the cream.
Happy cooking,
Neven
Beef stroganoff with fluffy rice and dill pickle shavings
Neven's beef stroganoff. \ Photography: Philip Doyle. Food styling: Janine Kennedy
Serves four
1 tbsp plain flour
2 tsp sweet paprika, plus extra
to garnish
450g striploin steak, cut into thin strips
25g butter
2 tbsp sunflower oil
1 large shallot, finely chopped
150g button mushrooms, halved
1 garlic clove, crushed
1 tbsp white wine vinegar
150ml chicken stock
4 tbsp white wine
2 tsp tomato purée
1 tsp Dijon mustard
150ml soured cream
sea salt and freshly ground black pepper
To serve:
fluffy rice
dill pickle shavings
1 Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and half the oil in a frying pan over a high heat. Add the steak and stir-fry for 4-5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.2 Reheat the pan over medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2-3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2-3 minutes, until tender.3 Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. 4 Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half; stirring occasionally. Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced. 5 Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.Steak with roasted peppercorn sauce
Serves four
1 tbsp white peppercorns
1 tbsp black peppercorns
4 x 175g striploin steaks (preferably dry-aged)
2 tsp rapeseed oil
50g butter
2 shallots, finely chopped
85ml fresh beef stock (from a carton is fine)
2 tsp Worcestershire sauce
6 tbsp cream
2 tsp Dijon mustard
1 tsp drained green peppercorns in brine, rinsed
2 tbsp whiskey
salt, to taste
mashed potatoes and steamed broccoli to serve
1 Dry roast the peppercorns for a couple of minutes, until aromatic. Transfer to a pestle and mortar and lightly crush down, then tip onto a flat plate. 2 Pat the steaks dry with kitchen paper and press the mixed peppercorns onto both sides of the steaks using your hands. If you have time, cover with foil or clingfilm and leave at room temperature for 2-3 hours to allow the flavours to infuse.3 Heat the oil in a large, heavy-based frying pan over high heat. Add the steaks and cook for two minutes on each side, then reduce the heat, add half the butter and cook the steaks for five minutes, turning once, depending on how rare you like it. 4 Transfer the steaks to a plate, season with salt and set aside in a warm place to rest while you make the sauce. Pour away any excess fat from the pan, add the remaining butter and fry the shallots for a few minutes, until softened but not browned. 5 Add the stock and Worcestershire sauce and cook rapidly, scraping the bottom of the pan with a wooden spoon to release any sediment. Stir in the cream, mustard and green peppercorns, then season to taste with salt and just warm through. Heat the whiskey in a ladle over a flame and wait until it ignites, then pour it over the cream, stirring to combine. 6 Simmer for 1-2 minutes to warm through. 7 Arrange the steaks on warmed plates, stirring any juices from the rested steaks into the peppercorn sauce. Drizzle the sauce over the steaks and serve at once with mashed potatoes and steamed broccoli.
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