Bushmills Peppered Steak
Bushmills Peppered Steak
Just in time for St. Patrick’s Day, Rachel Allen presents a classic Irish dish
Colum Egan
8- to 12-oz NY strip steak or whatever steak you prefer
Salt and pepper
4 tablespoons Dijon mustard
4 tablespoons of peppercorns
3 measures of Bushmills
1/2 cup of beef stock
Take the steak and salt and pepper it. Then evenly coat both sides with the Dijon mustard. Take the peppercorns and put them in a Ziploc bag. Take a frying pan and crush the peppercorns. Pour the peppercorns onto a plate and roll the steak around, coating evenly on all sides. Add steak to a hot skillet. Cook the first side 2-3 minutes, then turn. When you turn the steak, add the Bushmills and flambé. Once the flame reduces, add the ¼ cup of beef stock. Cook the second side for another 2-3 minutes and serve.
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