CHEF’S corner

Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.

Chargrilled Rib Eye Steak with Hot Mustard Coleslaw and Pepper & Brandy Essence


4 400g rib eye steaks (boneless )

60 mls olive oil

Crushed black peppercorns

2 cloves garlic

Hot Mustard Coleslaw

200g white cabbage (shredded )

60g carrot (shredded )

2 small red onions (thinly sliced )

Juice of 1 lemon

100g sour cream

1 tbsp English mustard

Pepper Sauce

50mls olive oil

20g unsalted butter

4 shallots (finely chopped )

3 cloves garlic (crushed )

2 tbsp crushed black pepper

1 shot brandy

300mls beef or veal stock

1/4 bunch fresh thyme

600mls pouring cream

2 tsp lemon juice

Seasalt to taste


Place rib eye steaks in olive oil with crushed garlic and black pepper, cover and refrigerate overnight.

Hot mustard coleslaw: combine cabbage, carrot, and onion in a bowl. Add lemon juice, season to taste, toss to combine. Just before serving, combine the rest of the ingredients, season to taste and toss to combine.

For pepper sauce- heat oil and butter in a saucepan over high heat until foaming. Add shallots, garlic, and thyme, cook for 4-5 minutes until golden, add crushed peppers, deglaze with brandy and cook until liquid has evaporated. Add stock and thyme; simmer over a medium heat until reduced to a thick sauce consistency. Add cream, cook until slightly thickened for a further 1-2 minutes. Strain through a fine sieve, season to taste with seasalt and lemon juice, set aside and keep warm.

Heat your barbecue grill, place steaks on grill and cook at high temperature for 3-4 minutes on each side and serve medium. Place steak on plate, top with pepper and brandy essence, with side serving of hot mustard coleslaw.

Serve: With buttered baked potatoes and grilled asparagus.


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