COLOURFUL TV chef Paul Treyvaud has promised viewers of his cookery show on Virgin Media Two tonight that they will witness the most expensive flambé ever.
Paul Treyvaud’s Kitchen, which will be broadcast tonight at 8.00pm, is reported to be attracting tens of thousands of viewers who watch it live – and that doesn’t include those who have it recorded, watch it on Player or see it streamed.
The series has been running for several weeks and pubs in Killarney have beven been known to switch channels from the soccer to allow locals to tune in. Tonight Killarney restaurateur Paul will cook the ultimate steak sambo, a cracking chicken salad and a perfect plum tart and to whet the appetite for readers of KillarneyToday.com, this is his simple steak sambo recipe:
WHAT YOU NEED
6oz sirloin steak
Red onions and spring onions
Dried mixed herbs
Hennessy XO (optional)
For the Béarnaise Mayonnaise
2 large egg yolks
100-150mls of sunflower oil
Salt and pepper
WHAT YOU DO
Marinate the steak, overnight if possible, in some olive oil and a little balsamic vinegar
Make sure the pan is red hot and sear the steak on both sides, cooking to your liking. Make sure to season your steak before hand
Remove the steak from the pan and add in your mushrooms, garlic and onions, nicely sliced. Season with salt and pepper and add in your dried mixed herbs
Flambé and mix with your alcohol of choice or just leave this part out if you wish.
Add a knob of butter into the pan and turn off the heat to allow the butter to gently melt
Whisk your two egg yolks with a teaspoon of Dijon mustard and the juice of half a lemon. Whisk in your oil, slowly, until mayonnaise has thickened and season. Finish with finely chopped fresh tarragon
Toast your bread and spread the mayo over it. Place the mushroom mix on top and place your steak over it and serve with a nice salad or some fries.
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