1 Super Valu Signature Tastes Irish Hereford Prime Sirloin Steak
1 large onion sliced into rings.
1 egg
100g flour
200g Panko breadcrumbs
Tbsp of black peppercorns
3 tbsp cup of whiskey or apple juice
200ml beef stock
cream
Parsley
Thyme
1 clove of garlic
Butter
What you do:
Dip the onion rings into a bowl of egg yolk, then into a bowl of flour and finally into the panko breadcrumbs until covered.
Heat oil until steaming in a pan and drop the rings into the hot oil. Cook until golden, remove and place on some kitchen paper.
In a dry pan toast the peppercorns for a minute, then add in the whiskey and flambé. Add in the beef stock and simmer until reduced by half. Finally stir in some cream and parsley and whisk well.
Season and sear the steak in a hot pan for two minutes on each side. Add in the butter, garlic and thyme and baste the steak as it cooks.
Serve the steak topped with peppercorn sauce and crowned with onion rings - delicious.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.