Filey Bay Whisky & Black Pepper Aged Ribeye Steak with a Creamy Peppercorn Sauce

Taste the rich and robust flavours of a Filey Bay Whisky & Black Pepper Aged Ribeye Steak, perfectly complemented by a creamy peppercorn sauce. This dish marries the smoky, oaky notes of Filey Bay whisky with the fiery kick of black pepper, creating a steak that’s both tender and intensely flavoured. Serve it with classic sides like creamy mashed potatoes and sautéed green beans for a luxurious dining experience.

INGREDIENTS

For the Steak:

2 aged ribeye steaks
2 tablespoons olive oil
1 tablespoon black peppercorns, coarsely ground
1 teaspoon sea salt
2 sprigs fresh rosemary
2 cloves garlic, crushed

For the Creamy Peppercorn Sauce:

1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon black peppercorns, coarsely crushed
50ml Filey Bay whisky
200ml double cream
1 teaspoon Dijon mustard
Salt, to taste

METHOD

For the Steak:

Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
Pat the marinated steaks dry with kitchen paper, then coat them generously with the coarsely ground black pepper and sea salt. Press the seasoning into the meat.
In a large skillet or frying pan, heat a bit of olive oil over medium-high heat until it's nearly smoking.
Add the rosemary and crushed garlic to the pan, then place the steaks in the pan. Cook for 3-4 minutes on each side for medium-rare, adjusting the time to your preferred level of doneness.
Remove the steaks from the pan and let them rest under foil for about 5 minutes.

For the Creamy Peppercorn Sauce:

In the same pan used for the steaks, reduce the heat to medium and add the butter.
Once melted, add the finely chopped shallot and minced garlic. Sauté until softened, about 2-3 minutes.
Add the coarsely crushed black peppercorns to the pan and stir for another minute.
Pour in the Filey Bay whisky, allowing it to simmer and reduce by half.
Lower the heat and stir in the double cream and Dijon mustard. Let the sauce simmer until it thickens, about 5-7 minutes.
Season with salt to taste.

Serving:

Slice the rested steaks against the grain and arrange them on a serving platter.
Pour the creamy peppercorn sauce over the steaks or serve it on the side.

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Sides and Ingredients that Pair with Filey Bay Whisky & Black Pepper Aged Ribeye Steak

Sides:

Creamy Mashed Potatoes

Rich and buttery mashed potatoes provide a smooth and comforting contrast to the robust flavours of the steak.

Sautéed Green Beans with Almonds

The crunch of toasted almonds and the freshness of green beans add a delightful texture and lightness to the meal.

Garlic Roasted Potatoes

Crispy on the outside and fluffy on the inside, these potatoes are a perfect accompaniment to the steak.

Grilled Asparagus with Lemon

The slight char and zesty lemon add a bright, fresh element to the plate.

Roasted Root Vegetables

A mix of carrots, parsnips, and beetroots roasted until caramelised brings a sweet earthiness that complements the steak.

Creamed Spinach

A rich, creamy side that pairs well with the peppercorn sauce.

Ingredients:

Mushrooms

Sautéed or grilled mushrooms add a savoury umami boost that pairs excellently with steak.

Caramelised Onions

Sweet, caramelised onions enhance the depth of flavour and add a touch of sweetness to the dish.

Horseradish Cream

A bit of heat and tang from horseradish cream can cut through the richness of the steak and sauce.

Cherry Tomatoes

Roasted or fresh, cherry tomatoes add a pop of acidity and sweetness.

Herb Butter

A pat of herb-infused butter (e.g., with thyme, rosemary, or parsley) melted over the steak adds an extra layer of flavour.

Spinach and Rocket Salad

A light salad with a simple lemon vinaigrette offers a refreshing balance to the meal.

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Grid Iron Gourmet

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Hot Tips

Patting the steaks dry before searing helps achieve a better crust.
Use a meat thermometer to ensure your steak reaches your desired doneness: 52°C for rare, 60°C for medium, and 70°C for well done.
Letting the steak rest is crucial as it allows the juices to redistribute, ensuring a juicy, tender steak.

Pairings

Whiskeys

Filey Bay Whisky

Enjoy the same whiskey used in the marinade. Its notes will harmonise beautifully with the steak.

Bourbon

A smooth bourbon with caramel and vanilla notes can complement the rich, peppery flavours of the steak.

Red Wines

Cabernet Sauvignon

A full-bodied red wine with dark fruit flavours and tannins that can stand up to the bold taste of the steak.

Malbec

Known for its deep colour and rich fruit flavours, Malbec pairs well with grilled and peppery meats.

Syrah/Shiraz

This wine offers a spicy, fruity profile that matches the black pepper crust of the ribeye.

Merlot

A softer, medium-bodied option with plum and cherry notes that won't overpower the steak.

Beer

Stout

A rich, dark stout with coffee and chocolate notes can complement the char and pepper of the steak.

Porter

Another dark beer with roasted malt flavours that pairs well with grilled meats.

IPA (India Pale Ale)

A hoppy IPA provides a bitter contrast that can refresh the palate between bites of rich steak.

Non-Alcoholic Options

Sparkling Water with a Slice of Lemon

The effervescence and citrus can cleanse the palate and balance the richness of the steak.

Iced Tea

Unsweetened or lightly sweetened iced tea can offer a refreshing contrast.

Pomegranate Juice

The tartness of pomegranate juice can cut through the richness of the steak and sauce.

Cocktails

Old Fashioned

A classic whiskey cocktail that can enhance the whiskey notes in the dish.

Manhattan

A sophisticated choice that combines whiskey with sweet vermouth and bitters, pairing well with the robust flavours of the steak.

Whiskey Sour

The balance of sweet and sour in this cocktail can complement the richness of the ribeye.

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