Aberdeen Angus beef is recognised as some of the best beef you can get
RECIPE DETAILS
1. For the kale, tear off the tough stalks.
2. Using a pepper grinder set to the roughest setting, simply grind the peppercorns on to a plate.
3. Rub the mustard into all sides of the steaks, working it in well, then press into the crushed peppercorns to coat. Season with salt, if needed. Adding salt before this stage draws out the moisture from the meat preventing the pepper from sticking.
4. Put a pan of water on to boil over a high heat. When boiling, add the potatoes and turn down to a simmer.
5. Heat a large frying pan until hot. Add the sunflower oil and heat, then add the steaks. Give them a couple of minutes on each side (a minute longer if you don’t like your meat too rare). Hold them on their sides with tongs to achieve a good seal and colour around the edges. Allow about 6 minutes total cooking time. Do not move the steaks around too much once they are in the pan or the caramelised crust will come off. If you have a thermometer (and they’re very useful for this sort of thing), you’re looking for a core temperature of 43°C in the pan for a medium-rare steak.
6. Transfer the steaks to a warm (not hot) baking tray and leave in a warm place to rest. This is a vital step in the process, as it allows all the juices to redistribute away from the centre, making the meat tender and succulent.
7. Now add 50 grams of butter to the pan and allow it to colour a nut-brown, but don’t let it burn. Toss in the mushrooms and work around in the butter.
8. Add the whisky to the same pan and boil over a high heat for one minute – the alcohol must be boiled off (or flamed). A word of warning: the whisky is liable to burst into flames. If this worries you, have a large lid handy to cover the pan.
9. Add the stock, bring back to the boil and pour in the cream. Scrape and stir together any crusty bits from the bottom of the pan. When it boils fiercely, it's ready – you're looking for a good coating consistency. Pour any juices from the rested steak back into the sauce and stir.
10. When the potatoes are tender, drain and place in a large mixing bowl.
11. Add the butter to the potatoes and, with the back of a fork, gently crush each potato until it just splits. Season, then add 3 tablespoons of the chopped parsley. Mix until all the butter has been absorbed, but don’t overwork. Keep warm.
12. Heat a medium frying pan or wok until hot. Add the butter and toss in the kale. Mix well and then add 2 tablespoons water, continuing to stir until wilted. Remove from the heat, season and set aside until ready to serve.
13. To serve, sit a small pile of kale in the middle of each plate, fill a metal ring with crushed potatoes – not too much – then set the potatoes on top of the kale and remove the ring. Place the steak on top. Spoon the sauce and the mushrooms around the steak, and serve.
