• 75g - Kerrymaid Buttery
  • 25g - flour
  • 350ml - Recipere Beef Bouillon
  • 1 - small onion, finely chopped (precooked)
  • Worcester Sauce, to season
  • Wholegrain mustard, to season
  • Salt and black pepper, to season
  • 4 - fillet steaks
  • 30ml - whiskey, preferably Irish
  • 120ml - Kerrymaid Single
  • Chopped parsley, to garnish
  • 150g - curly kale, shredded and lightly steamed
  • 750g - potatoes (4 medium)
  • 1 - onion finely chopped
  • Olive oil
  • Salt and black pepper, to taste
  • 1 - scallion/spring onion chopped
  • Fresh chopped parsley, to taste


  1. Make a roux by melting 25g Kerrymaid Buttery, 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 50ml Kerrymaid Single and pour the sauce into a dish, or plate up the steaks with the colcannon, and pour our the steaks as required
  7. Strip the kale from the stalks. Lightly steam until tender but not overcooked
  8. Meanwhile, cook the potatoes and while they are cooking chop the onion and fry it lightly in a little oil
  9. Drain the potatoes, add the 50g Kerrymaid Buttery, 70ml Kerrymaid Single 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 achieve