Steak with Irish Whiskey Sauce & Colcannon

Method

For the Whiskey Sauce & Steak

1. Make a roux by melting the butter, then adding the flour and stirring for approx. 2 minutes on a low heat.
2. Slowly add the beef bouillon to the roux, whisking in order to prevent lumps forming.
3. Blend in the onion, and season with Worcester Sauce and mustard. Simmer for 10 minuites stirring occasionally with a spoon.
4. Meanwhile season the steaks, and cook as required. Leave to rest whilst finishing the whiskey sauce.
5. Reduce the heat of the sauce, and blend in the whiskey.
6. Blend in the Kerrymaid Single Cream and pour the sauce into a dish, or plate up the steaks with the colcannon, and pour our the steaks as required.

For the Colcannon

1. Strip the kale from the stalks. Lightly steam until tender but not overcooked.
2. Meanwhile, cook the potatoes and while they are cooking chop the onion and fry it lightly in a little oil.
3. Drain the potatoes, add the Kerrymaid Dairy Spread, Kerrymaid Single Cream and seasoning and mash them well. Then stir in the cooked onion scallion and curly kale, adding a little more Kerrymaid Single Cream if needed until the desired consistency is achieved. Taste for seasoning and serve with the steak.