This Irish specialty are potato crepes stuffed with mushrooms and steak fillet medallions.
Directions for: Gaelic Boxty
Ingredients
Boxty Pancakes3 russet potatoes, peeled
1 cup flour
tsp salt
2 cups milk
Gaelic Boxty Filling18 (2-oz) Irish steak fillet medallions
⅛ cup vegetable oil
1 large onion, sliced
4 large flat portobello mushrooms, roughly chopped
⅛ cup Irish whiskey
cup chicken stock
1 cup cream
2 tsp cracked black pepper
Watercress, for garnish
Salt
Directions
Boxty Pancakes1. Bring a large pot of lightly salted water to a boil.
2. Cut 2 of the Russet potatoes into 1-inch cubes. Drop into the water and cook potatoes for 15 to 20 minutes, until extremely tender.
3. Drain potatoes and mash well; cover and refrigerate overnight.
4. Grate the remaining potato into cheesecloth.
5. Wrap potato and squeeze out as much liquid as possible.
6. Transfer mashed potato and grated potato to a large bowl; mix well, then stir in flour and salt.
7. Stir in the milk a little at a time until the batter is of pouring consistency. you may not need to use all of the milk.
8. Set batter aside to rest for 30 minutes before use.
9. Preheat a large non-stick pan over medium heat.
10. Drop 1/3 cup of the rested batter into the pan to form a 9-inch pancake; cook for 2 minutes, until golden brown on the first side.
11. Flip boxty and continue cooking for 2 to 3 minutes on the second side, until golden brown.
12. Remove boxty from the pan and repeat process with remaining batter to form six boxty pancakes.
13. for best results, refrigerate boxty pancakes overnight.
Gaelic Boxty Filling1. Toss steak medallions in oil and season lightly with salt and pepper.
2. in a medium pan over high heat, sear steak for 30 seconds on the first side.
3. Flip and continue searing for an additional 30 seconds.
4. Remove medallions from the pan and set aside.
5. Transfer onions and mushrooms into the pan and stir and cook over medium heat until soft, about 5 minutes.
6. Add whiskey to the pan and carefully light whiskey using a long fireplace lighter.
7. Allow the steak to continue cooking until the flame goes out.
8. Add the stock to the pan and cook over medium heat for about 5 minutes, until stock reduces by half.
9. Stir in cream, cracked pepper and salt, to taste.
10. Cook over medium heat for 2 to 4 minutes, until sauce reduces by one third.
11. Return fillets to the pan and continue cooking them to desired doneness and the sauce has thickened to a creamy consistency.
12. in a medium hot pan, reheat boxty pancakes one at a time in butter.
13. Wrap boxty pancakes in metal foil to keep warm until all pancakes are reheated.
14. Serve one boxty per plate and top with steak and sauce.
15. Fold boxty in half like an omelette and spoon more sauce over to fish. Garnish with watercress.
Tips and Substitutions
Special Equipment: Box grater, cheesecloth, metal foil
Mashed potatoes should sit overnight before use. for best results, refrigerate boxty pancakes overnight before serving.
Leftover boxty pancakes will keep for 3 to 4 days in the fridge. the filling, if cooled and stored within 90 minutes of cooking, can be kept for 3 to 4 days.
Source and Credits
Recipe courtesy of Padraig Og Gallagher of Gallagher's Boxty House
See more: Beef, Mushrooms, Potatoes