Ready to get your chef's hat on? We've got the full recipe for JP McMahon's Steak, potatoes, mushrooms, cider dish here. Who doesn't love shteak and shpuds? We know that Olympic medal winners the O'Donovan brothers couldn't wait to get into a dish just like it after their big win!
For the mash
- 500g peeled potatoes
- 200g butter
- Fine sea salt
For the sauce
- 100ml cider
- 100ml cream
- 100ml apple juice
- Small handful of wild mushrooms
For the steak
- 1 x 300g steak
- Dried ceps, blended into a fine powder
- Put the potatoes into cold salted water and bring to the boil. Simmer until soft.
- Allow the meat to come to room temperature.
- To make the sauce: reduce the cider and apple juice by half on a medium heat. Add the cream and reduce until thick. Season with some salt and a drop of apple balsamic vinegar.
- Season the steak with salt and place it into the pan. Heat a heavy frying. Allow the oil to become hot before adding the steak. Brown on all sides and then baste the steak in some butter. Keep the covering the steak in the butter so as to give it a nice caramel flavour and keep it moist. Ensure that the heat is not too high as this will cause the outside to become too tough before the inside is warm. If the steak is large you may want to place it in the oven to ensure proper cooking temperature.
- Allow the steak to rest for 5mins in a warm place.
- Fry the mushrooms into the pan with a little oil and salt. Fold into the cream sauce.
- To plate: slice the steak into three pieces and place on the plate. Rest a piece of mash and mushrooms beside the steak. Spoon over some sauce. Sprinkle the dried cep powder over the steak and garnish with some baby micro-leaves.