Scottish Steak and Ale Over Bleu Cheese Potatoes
Indulge in the ultimate comfort food with this Scottish Steak and Ale Over Bleu Cheese Potatoes, a dish that combines rich, savory flavors with creamy decadence. Tender ribeye steaks are seared to perfection and simmered in a robust sauce made with Scottish ale, caramelized onions, and a hint of thyme. The star of the show, however, might just be the velvety mashed potatoes infused with tangy crumbled Bleu cheese, creating the perfect base for the hearty ale-infused gravy. This hearty recipe strikes the perfect balance of elegance and coziness, making it ideal for a special dinner or a satisfying family meal. Serve it with a sprinkle of fresh parsley for a finishing touch that adds both color and freshness. Whether you’re craving a taste of Scotland or simply love bold, comforting flavors, this dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 3 tablespoons all-purpose flour
- 12 ounces Scottish ale (or any dark beer)
- 2 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped
- 6 medium russet potatoes, peeled and cubed
- 0.5 cup heavy cream
- 0.75 cup crumbled Bleu cheese
- 0.25 cup milk
- 2 tablespoons fresh parsley, chopped
Instructions
Season the ribeye steaks with salt and black pepper on both sides. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the steaks on both sides until browned, about 2 minutes per side. Remove steaks and set aside.
Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
Stir in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the Scottish ale, stirring constantly to avoid lumps. Add the beef stock, Worcestershire sauce, and thyme. Simmer for 5 minutes until the sauce thickens.
Return the steaks to the skillet, cover, and let them simmer in the sauce for 20-25 minutes over low heat, flipping the steaks halfway through.
Meanwhile, prepare the Bleu cheese mashed potatoes. In a large pot, boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Mash the potatoes with a potato masher or ricer. Mix in the remaining 1 tablespoon of butter, heavy cream, milk, and crumbled Bleu cheese. Stir until smooth and creamy. Season with additional salt and pepper to taste.
To serve, spoon a generous portion of Bleu cheese mashed potatoes onto each plate. Top with the steak and ladle the ale gravy over the top. Garnish with chopped fresh parsley for a pop of color.
Enjoy your hearty Scottish Steak and Ale Over Bleu Cheese Potatoes!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 47.3 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.2 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 350 mg | 27% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
