The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Great beef and potatoes are old favorites on the Irish table.

Serves 4

Champ
1 lb. russet potatoes, peeled and chopped
3/4 cup cream
2 Tbs. butter
1 bunch scallions, sliced
Salt and freshly ground black pepper

Steak
4 fillet steaks
Salt and freshly ground black pepper
Olive oil
1 cup home-made beef stock (canned is fine)
Dash of whiskey
2 Tbs. butter

Herb Butter 
Soften 4 Tablespoons butter, and add 1 teaspoon each chopped scallions,
chives, parsley, crushed garlic, and lemon juice. Set aside.

To cook champ: 
Cook the potatoes in a pot of boiling salted water until potatoes are
tender, about 15 minutes. Meanwhile bring cream and butter to a simmer
in a small saucepan over medium heat. Mix in scallions. Remove from heat,
and cover to let steep. Drain potatoes well and mash. Add cream mixture
and stir until blended. Season to taste with salt and pepper. (Can be
prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm
over a pan of simmering water.)

To cook steak:
Season the steaks with salt, black pepper, and olive oil. Heat the pan
and cook the steaks to your liking. Remove from the pan and keep warm.
To the juices in the pan, add some beef stock, dash of whiskey, 1 to 2
Tablespoons of butter, and season to taste. Set aside.
 
To serve:
Spoon champ onto 4 plates. Place fillets atop champ. Spoon on herb butter
and drizzle the sauce made from the pan juices around the plate.

—Victoria
Hicks