Gaelic Irish Steaks with Cream and Colcannon Recipe
Gaelic Irish Steaks with Cream and Colcannon is a festival of hearty Irish flavors, plated with pan-seared sirloin steaks drenched in a rich whiskey cream sauce and nestled next to a mound of fluffy, buttery colcannon. It’s a showstopper that makes any dinner feel like a celebration, effortlessly bringing pub comfort and a hint of Gaelic grandeur straight to your table. Intense, savory, and beautifully balanced, this dish is perfect for impressing guests or for a cozy weekend treat you’ll be talking about for days.
Ingredients You’ll Need
The beauty of Gaelic Irish Steaks with Cream and Colcannon is in the simplicity of its ingredients. Each component plays a crucial role—whether it’s the earthiness of potatoes, the gentle bite of cabbage, or the deep, unmistakable flavor Irish whiskey brings to the creamy sauce. Here’s what you’ll need, along with little tips to get the very best from each.
- Beef sirloin steaks (4, about 8 ounces each): Choose well-marbled cuts for juiciness and tenderness in every bite.
- Olive oil (2 tablespoons): Adds a hint of fruitiness and helps create a perfect sear on your steaks.
- Unsalted butter (6 tablespoons, divided): For both creaminess and a golden finish—unsalted gives you complete control over the final taste.
- Shallot (1, finely chopped): Brings gentle sweetness and depth to the creamy pan sauce.
- Irish whiskey (½ cup): Essential for that unmistakable Gaelic flavor and a bit of dramatic flare for the sauce!
- Heavy cream (1 cup): Enriches the sauce, making it velvety and utterly irresistible.
- Dijon mustard (1 teaspoon): A subtle kick that pulls the sauce together with just a hint of tanginess.
- Salt (1½ teaspoons, divided): Elevates both the potatoes and steaks, seasoning every layer.
- Black pepper (1 teaspoon, divided): Just enough warmth and complexity for balance.
- Fresh parsley (2 tablespoons, chopped): For a burst of freshness and vibrant color on your finished dish.
- Potatoes (2 pounds, peeled and cubed): The heart of colcannon; use a fluffy variety like Yukon Gold for best results.
- Whole milk (½ cup): Makes the mashed potatoes lusciously creamy without overpowering the other flavors.
- Green cabbage (2 cups, thinly shredded): Adds texture and a gentle, vegetal sweetness to the colcannon.
- Green onions (4, sliced): Brings a soft, oniony brightness that mingles beautifully with the potatoes and cabbage.
How to Make Gaelic Irish Steaks with Cream and Colcannon
Step 1: Prepare the Colcannon
Start by putting those potatoes front and center. Bring a large pot of salted water to a boil, then add your peeled and cubed potatoes. Cook them until completely tender—about 15 to 20 minutes—so they’ll mash up perfectly. Once drained, mash them with butter and milk for richness, then fold in the shredded cabbage and green onions for just the right touch of Irish homely charm. Season everything with salt and pepper, and keep it warm to let the flavors blend while you move to the steaks.
Step 2: Sear the Steaks
Next comes the star of your Gaelic Irish Steaks with Cream and Colcannon: those glorious sirloin steaks. Pat them dry, then generously season with salt and pepper on both sides. Heat olive oil in a large skillet until shimmering, then add your steaks and sear 3 to 4 minutes on one side before flipping. Cook to your preferred doneness (medium-rare is a classic choice for tenderness), then transfer to a plate and tent with foil. This little rest lets the juices redistribute, ensuring every bite is succulent.
Step 3: Make the Whiskey Cream Sauce
With steaks resting, melt a couple of tablespoons of butter in the same skillet and add the chopped shallot. Cook until softened and fragrant, about 2 minutes. Now comes a bit of drama: remove the pan from the heat, carefully add the Irish whiskey (a little sizzle is normal!), then return to the burner and simmer for just 1 to 2 minutes to cook off the harsh alcohol edge. Pour in the heavy cream and stir in mustard, letting everything bubble and thicken for about 5 minutes. By the end, you’ll have a sauce that’s pure Irish comfort.
Step 4: Finish and Plate
Slip those rested steaks back into the sauce, letting them warm through while you spoon that creamy goodness over the top. This step infuses the beef with even more flavor. Now’s your moment: plate each steak alongside a mountain of steaming colcannon, pour any remaining sauce generously, and finish with a shower of fresh parsley.
How to Serve Gaelic Irish Steaks with Cream and Colcannon
Garnishes
A smattering of finely chopped fresh parsley is all you need to make the plate come alive with color and earthy aroma. If you want to go the extra mile, try adding a sprinkle of crispy bacon bits to the colcannon, or even a few thinly sliced chives for a punch of green and extra flavor.
Side Dishes
While Gaelic Irish Steaks with Cream and Colcannon are more than satisfying on their own, a hearty slice of traditional Irish soda bread makes a fantastic accompaniment and helps mop up any extra sauce. And don’t forget a pint of stout or Guinness for a truly authentic experience—there’s just something magical about that pairing.
Creative Ways to Present
Serving this dish family-style on a large platter lets guests see all the beautiful components together, adding to the wow factor. You can also serve individual portions on rustic plates for that cozy pub vibe. For something extra special, spoon the sauce at the table for a little bit of drama and anticipation!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the steaks and colcannon separately in airtight containers in the fridge for up to 3 days. Keeping them apart helps preserve the integrity of the flavors and textures, so when you reheat, they taste nearly as good as the first time.
Freezing
While colcannon freezes surprisingly well, the creamy sauce may separate a bit upon thawing. If you want to freeze, wrap the mashed potatoes tightly and stash them away for up to a month; the steak can be frozen too, just be sure to cool everything completely before freezing and use within 2 months for best results.
Reheating
To reheat, gently warm the colcannon in a saucepan with a splash of milk. For the steaks, reheat them slowly in the oven or skillet, and always give the whiskey cream sauce a good whisk as it warms to restore its creamy texture. Add a little extra cream if needed to smooth things out.
FAQs
Can I use a different cut of steak for Gaelic Irish Steaks with Cream and Colcannon?
Absolutely! While sirloin is classic for its flavor and tenderness, ribeye or even filet mignon are fantastic alternatives. Just be sure to adjust cooking times to suit the thickness and your preferred level of doneness.
Is there a non-alcoholic substitute for Irish whiskey in the sauce?
You can still achieve a delicious sauce by substituting beef or vegetable broth with a dash of apple juice and a splash of vinegar to mimic the whiskey’s sweetness and acidity, although you’ll miss the distinct Gaelic touch.
How do I make this dish ahead for a dinner party?
Prep the colcannon a few hours ahead and keep it warm over very low heat or in a slow cooker. You can also sear the steaks in advance, then finish cooking and assemble with the sauce just before serving so everything is piping hot and fresh.
Can I make colcannon vegan or dairy-free?
Definitely! Swap the butter for your favorite plant-based alternative, use unsweetened non-dairy milk, and make sure any optional bacon garnish fits your preference. The texture and joy of colcannon still shine through.
What potatoes are best for colcannon?
Fluffy potatoes like Yukon Gold or Russets work best for smooth, creamy colcannon. Their texture soaks up butter and milk beautifully and complements the gentle crunch of cabbage and freshness of green onions.
Final Thoughts
If you’re seeking a true taste of Ireland, Gaelic Irish Steaks with Cream and Colcannon delivers comfort, richness, and a dramatic finishing touch in every bite. There’s something magical about this combination that never fails to make a celebration—or just a Wednesday night—feel extraordinary. Give it a try and create your own bit of Irish magic at home!
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Gaelic Irish Steaks with Cream and Colcannon Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Gaelic Irish Steaks with Cream and Colcannon, a hearty and comforting dish perfect for a special occasion or a cozy night in. Tender sirloin steaks bathed in a velvety Irish whiskey cream sauce, served alongside creamy colcannon, a traditional Irish mashed potato dish with cabbage and green onions.
Ingredients
For Gaelic Irish Steaks:
- 4 beef sirloin steaks (about 8 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot (finely chopped)
- ½ cup Irish whiskey
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
For Colcannon:
- 2 pounds potatoes (peeled and cubed)
- 4 tablespoons unsalted butter
- ½ cup whole milk
- 2 cups green cabbage (thinly shredded)
- 4 green onions (sliced)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare Colcannon: Bring a large pot of salted water to a boil. Cook potatoes until tender, then mash with butter and milk. Stir in cabbage, green onions, salt, and pepper. Keep warm.
- Cook Steaks: Heat olive oil in a skillet, sear seasoned steaks, then set aside. Cook shallot in butter, add whiskey, cream, and mustard. Simmer until thickened. Return steaks to the pan and spoon sauce over them.
- Serve: Plate steaks with sauce and colcannon. Garnish with fresh parsley.
Notes
- For extra richness, add crispy bacon bits to the colcannon.
- Serve with a pint of Guinness or Irish stout for a traditional pairing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 steak with sauce and colcannon
- Calories: 720
- Sugar: 5g
- Sodium: 880mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 190mg
