Enjoy the rich and comforting flavors of Gaelic Irish Steaks with Cream and Colcannon, a hearty dish that brings together perfectly seared sirloin steaks, a luxurious cream sauce, and traditional Irish mashed potatoes with kale. This meal is a celebration of Irish cuisine, perfect for special occasions or a cozy dinner at home.
Why You’ll Love This Recipe
- Rich and hearty – A satisfying meal with tender steak, creamy sauce, and buttery mashed potatoes.
- Traditional Irish flavors – Enjoy authentic Irish colcannon alongside a flavorful cream sauce.
- Perfect for celebrations – Ideal for St. Patrick’s Day or a comforting family dinner.
- Easy to customize – Swap sirloin for ribeye, adjust seasonings to taste.
- Restaurant-quality at home – A gourmet dish made simple with step-by-step instructions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steaks:
- Sirloin steaks
- Unsalted butter (melted)
- Salt and pepper
- Vegetable oil
For the Cream Sauce:
- Unsalted butter
- Shallots (finely minced)
- Garlic cloves (minced)
- Beef stock
- Heavy cream
- Whole grain mustard
- Salt and pepper
For the Colcannon:
- Russet potatoes (peeled and diced)
- Curly kale (chopped)
- Green onions (diced)
- Unsalted butter
- Whole milk
- Salt and pepper
Directions
1. Marinate the Steaks
- Place the sirloin steaks in a bowl and coat them with melted butter.
- Cover and refrigerate for at least 30 minutes to enhance flavor.
2. Prepare the Colcannon
- Boil the diced potatoes in salted water for 15-20 minutes until fork-tender.
- In a separate pan, melt butter over medium heat, add chopped kale, and sauté until wilted (3-4 minutes).
- Stir in the diced green onions and cook for another 2 minutes. Remove from heat.
- Drain the cooked potatoes and mash them with the sautéed kale, green onions, and whole milk until smooth.
- Season with salt and pepper. Cover to keep warm.
3. Cook the Steaks
- Remove the steaks from the fridge and let them sit at room temperature for 15 minutes.
- Heat a cast-iron skillet over high heat. Add the vegetable oil.
- Season the steaks with salt and pepper and sear for 2-3 minutes per side until golden brown.
- Transfer to a plate and let them rest while preparing the sauce.
4. Prepare the Cream Sauce
- In the same skillet, reduce heat to medium and melt butter.
- Add shallots and garlic, cooking until fragrant (1-2 minutes).
- Pour in the beef stock, scraping up any browned bits from the pan. Simmer for 3-4 minutes until slightly reduced.
- Stir in the heavy cream and whole grain mustard. Simmer until thickened (5-7 minutes). Season with salt and pepper.
5. Serve
- Place a generous scoop of colcannon on each plate.
- Top with a seared steak and drizzle with the creamy sauce.
Servings and Timing
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approximately 520 kcal per serving
Variations
- Swap the steak: Try ribeye, filet mignon, or strip steak for different textures and flavors.
- Make it smokier: Add a splash of whiskey to the sauce for a bold Irish touch.
- Lighter option: Use half-and-half instead of heavy cream in the sauce.
- Extra creamy potatoes: Mix in sour cream or cream cheese for ultra-smooth colcannon.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.
- Freezing: Not recommended, as the cream sauce and mashed potatoes can change texture.
FAQs
What is colcannon?
Colcannon is a traditional Irish mashed potato dish mixed with kale or cabbage and butter.
Can I use a different cut of steak?
Yes! Ribeye, strip steak, or filet mignon all work well. Adjust cooking time based on thickness.
How do I know when my steak is cooked to the right doneness?
- Rare: 125°F (cool red center)
- Medium-rare: 130-135°F (warm red center)
- Medium: 140-145°F (slightly pink center)
- Medium-well: 150-155°F (barely pink)
- Well-done: 160°F+ (fully cooked through)
Can I make the sauce ahead of time?
Yes! Prepare and store the sauce in the fridge for up to 2 days. Reheat gently before serving.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. For a compromise, try half-and-half.
What’s the best way to mash potatoes for colcannon?
Use a potato masher for a rustic texture or a ricer for extra smooth potatoes.
Can I make colcannon dairy-free?
Yes! Use plant-based butter and milk alternatives like almond or oat milk.
What can I serve with this meal?
Try a side of roasted carrots, Irish soda bread, or sautéed mushrooms.
Can I use Dijon mustard instead of whole grain mustard?
Yes! Dijon will add a slightly smoother, tangy flavor to the sauce.
What type of kale works best for colcannon?
Curly kale works best, but cabbage or Swiss chard are great alternatives.
Conclusion
Gaelic Irish Steaks with Cream and Colcannon bring together classic Irish flavors in a rich and hearty dish. The seared sirloin, silky cream sauce, and buttery mashed potatoes with kale create a satisfying, comforting meal. Perfect for St. Patrick’s Day, family dinners, or any time you crave a restaurant-quality steak at home!
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Gaelic Irish Steaks with Cream and Colcannon
Indulge in the rich flavors of Gaelic Irish Steaks with Cream and Colcannon, a classic Irish dish featuring perfectly seared sirloin steaks, a luxurious cream sauce, and buttery mashed potatoes with kale. This restaurant-quality meal is perfect for St. Patrick’s Day, special occasions, or a cozy night in. With traditional Irish flavors and a creamy, savory sauce, this dish is sure to impress!
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
For the Steaks:
- Sirloin steaks
- Unsalted butter (melted)
- Salt and pepper
- Vegetable oil
For the Cream Sauce:
- Unsalted butter
- Shallots, finely minced
- Garlic cloves, minced
- Beef stock
- Heavy cream
- Whole grain mustard
- Salt and pepper
For the Colcannon:
- Russet potatoes, peeled and diced
- Curly kale, chopped
- Green onions, diced
- Unsalted butter
- Whole milk
- Salt and pepper
Instructions
1. Marinate the Steaks:
- Coat sirloin steaks in melted butter, cover, and refrigerate for at least 30 minutes for enhanced flavor.
2. Prepare the Colcannon:
- Boil potatoes in salted water for 15-20 minutes until fork-tender.
- In a separate pan, melt butter, add kale, and sauté for 3-4 minutes until wilted.
- Stir in green onions and cook for another 2 minutes, then remove from heat.
- Drain potatoes and mash them with the butter, kale, green onions, and milk until smooth.
- Season with salt and pepper, then cover to keep warm.
3. Cook the Steaks:
- Let steaks sit at room temperature for 15 minutes before cooking.
- Heat a cast-iron skillet over high heat and add vegetable oil.
- Season steaks with salt and pepper, then sear for 2-3 minutes per side until golden brown.
- Remove steaks and let them rest while preparing the sauce.
4. Make the Cream Sauce:
- Reduce heat to medium, melt butter, and sauté shallots and garlic for 1-2 minutes.
- Pour in beef stock, scraping up browned bits, and simmer for 3-4 minutes.
- Stir in heavy cream and whole grain mustard, simmering until thickened (5-7 minutes).
- Season with salt and pepper to taste.
5. Serve:
- Plate a scoop of colcannon, top with seared steak, and drizzle with creamy sauce.
Notes
-
Storage & Reheating:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat, adding a splash of broth or cream.
- Freezing: Not recommended, as the cream sauce and mashed potatoes may change texture.
-
Cooking Tip: Let steaks rest before slicing to retain juices and tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Searing, Boiling
- Cuisine: Irish
