Toppval

Irish Beef Picanha & Colcannon Mash

Ingredienser

Ingredients for Beef:


  • 1kg of Beef Picanha
  • 2 tbsp Dijon Mustard
  • Salt and pepper to taste

Ingredients for Colcannon mash:


  • 500g of potatoes
  • 100g of cabbage or Kale
  • 30g butter
  • 60 ml of whole milk/ double cream
  • Salt and pepper to taste



Ingredients for Honey-Glazed Carrots:


  • 250g Baby carrots
  • 15g butter
  • 1 tbsp honey
  • ½ tsp salt
  • 
¼ tsp black pepper
  • 1 tbsp water
  • 
½ tsp fresh thyme

Ingredients for Beef:


  • 1kg of Beef Picanha
  • 2 tbsp Dijon Mustard
  • Salt and pepper to taste

Ingredients for Colcannon mash:


  • 500g of potatoes
  • 100g of cabbage or Kale
  • 30g butter
  • 60 ml of whole milk/ double cream
  • Salt and pepper to taste



Ingredients for Honey-Glazed Carrots:


  • 250g Baby carrots
  • 15g butter
  • 1 tbsp honey
  • ½ tsp salt
  • 
¼ tsp black pepper
  • 1 tbsp water
  • 
½ tsp fresh thyme
Kopiere tekst

Fremgangsmåde:


Colcannon:


Boil peeled, chopped potatoes in salted water for 15-20 mins until fork-tender.
Sauté shredded cabbage/kale in 15g butter for 5 mins.
Drain potatoes and mash them with 15g butter.
Mix in warm milk/cream, sautéed greens, and chopped spring onion. Season.
Serve with butter well in the centre.


Honey-Glazed Carrots:


Steam baby carrots with 1 tbsp water for 3-4 mins.
Add butter, honey, salt, and pepper; cook 4-5 mins until glossy.


Dijon Mustard Crusted Beef:


Preheat the oven to 140°C (fan 130°C). Pat beef dry.
Score fat, coat with Dijon mustard, season, and sear until browned.
Roast on a rack until internal temperature reaches 52°C (medium rare), 1.5-2 hrs.
Rest for 15 minutes before slicing.

 

Kopiere tekst

Fremgangsmåde:


Colcannon:


Boil peeled, chopped potatoes in salted water for 15-20 mins until fork-tender.
Sauté shredded cabbage/kale in 15g butter for 5 mins.
Drain potatoes and mash them with 15g butter.
Mix in warm milk/cream, sautéed greens, and chopped spring onion. Season.
Serve with butter well in the centre.


Honey-Glazed Carrots:


Steam baby carrots with 1 tbsp water for 3-4 mins.
Add butter, honey, salt, and pepper; cook 4-5 mins until glossy.


Dijon Mustard Crusted Beef:


Preheat the oven to 140°C (fan 130°C). Pat beef dry.
Score fat, coat with Dijon mustard, season, and sear until browned.
Roast on a rack until internal temperature reaches 52°C (medium rare), 1.5-2 hrs.
Rest for 15 minutes before slicing.

 

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