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Video: St. Patty’s Day feast: Beef and oatmeal risotto

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    >>> this morning on today's kitchen, a feast for st. patrick 's day. millions of spectators will line the streets of new york city tomorrow for the nation's largest parade. but you don't have to be here to enjoy a taste of ireland . irish chef catherine folio has nice ideas . welcome back.

    >> nice to see you again.

    >> happy st. patrick 's day.

    >> many happy returns .

    >> if you were home tomorrow for st. patrick 's day how would you celebrate?

    >> it's a national holiday . everything closes. shops, schools, banks, everything and all the villages will have a parade.

    >> nice. we'll make a great dish for st. patrick 's day. this is marinated filet mignon with a whiskey glaze. some of the guys want to know if you can make it without the filet mignon . is that possible?

    >> oh, yeah. everything's possible.

    >> you rubbed garlic on the meat.

    >> a little bit of salt and pepper . that goes straight into the pan.

    >> do you have olive oil in there?

    >> in ireland we use rapeseed oil which is your canola oil .

    >> hot iron skill let.

    >> all the ingredients are very irish. white house can i, cream, filet. very irish.

    >> you will cook a few minutes on each side, flip them over.

    >> these have been cooked off. lovely color on those. we leave them to rest.

    >> this is so simple. a few ingeed yents and you you use the same pan for the glaze.

    >> put a little bit of garlic in there.

    >> perfect.

    >> that's going to give a little flavor to the oil. we'll pick up all the juices from cooking the beef. next is the whiskey.

    >> what kind?

    >> irish whiskey .

    >> any particular brand you like?

    >> jamesons. this is just a little bit of chicken stock . and we have cream. normally you let the whiskey cook longer. we leave that to reduce.

    >> all right.

    >> back here.

    >> we're going to make risotto but instead of rice you're using steel cut oats .

    >> i use it a lot in my cooking school at home. it's gorgeous and gives a lovely bite to the risotto.

    >> same taste when you're done?

    >> more bite. more texture. it's nicer. we'll is see in a minute. i put in carrot. i don't know if you can see where i'm going. the irish flag .

    >> great colors.

    >> we have zest in there for a sweet flavor which works well with the filet and i have stock os as well. then we put in desmond cheese back home.

    >> i'm not familiar with it.

    >> a lot of cheeses you can get in the united states . i particularly picked ingredients you can get here. if not, discover ireland .

    >> talk to me about the presentation.

    >> next thing is here is a little bit of a spinach puree. i cooked it with garlic, salt and pepper . i'm doing a shamrock here.

    >> you dit's a shaky shamrock because you have been dipping into the whiskey glaze.

    >> put this on the plate.

    >> do you mind if i taste that risotto?

    >> taste away.

    >> that's really good.

    >> isn't it nice?

    >> a little bit of a stronger flavor, you're right.

    >> it's very different. now just lay this out here. excuse me my hands. like that, you see. i will give my hands a little wipe here. we have the salt. my whiskey glaze and a little bit of parsley for a little bit of irish color. there you have all of ireland on a plate, matt.

    >> that's really pretty. good and tastes great. happy st. patrick 's day.

    >> many happy returns .

    >> we're going to come back and go wild with the wolves. first, this is "today" on nbc.

    >>> this morning on today's call

TODAY recipes
updated 3/15/2012 2:34:33 PM ET 2012-03-15T18:34:33

Recipe: Fillet of beef with whiskey glaze sauce

  • 4 fillet beef steaks, about 5-6 ounces each
  • 1 clove of garlic
  • Salt and pepper
  • 1/4 cup whiskey
  • 1/4 cup beef stock
  • 1/4 cup cream
  • A little rapeseed (canola) oil

Cut the clove of garlic in half and rub the cut side over the steaks. Crush the garlic and reserve for the sauce.

Season the steaks with freshly ground pepper and drizzle over a little olive oil.

Just before serving, heat a heavy pan.

Season the steak with salt and cook to your requirement — rare, medium etc. Remove to a plate and allow to rest.

Deglaze the pan with whiskey and allow to flame; as the flames die away, add the crushed garlic, stock and cream.

Bring to a boil and simmer for a few minutes until the sauce tastes really good and lightly coats the bottom of a spoon.

Place the steak onto the plates. Pour the juices into the sauce, taste, correct the seasoning, spoon over the steaks and serve immediately.

Serving Size

Serves 4.

Recipe: Irish oatmeal risotto

  • 2 tbsp rapeseed (canola) oil
  • 1 tbsp butter
  • 4 scallions, sliced, including green
  • 1 large carrot, grated
  • 1 large garlic clove
  • 1 tbsp chopped thyme
  • Zest of 1/2 orange
  • 1 1/2 cups pin head (steel cut) oatmeal
  • 3/4 cup white wine
  • 6 1/3 cups chicken stock, heated to simmering
  • 1/3 Desmond cheese (if not available, use Parmesan), freshly grated

Heat a large heavy saucepan and add the oil and butter. When the butter is foaming, turn the heat to low, add the scallions, thyme and grated carrot and cook for 4 minutes until beginning to soften. Add the garlic and oatmeal, and cook for a few minutes. Add the wine and simmer for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed. The oatmeal should be creamy but firm to the bite. Remove from heat and stir in the Parmesan cheese and orange zest. Season with salt and pepper to taste.

Serving Size

Serves 4.

Recipe: Sautéed garlic spinach puree

  • 1 tbsp butter
  • 1 tbsp rapeseed (canola) oil
  • 2 garlic cloves, finely sliced
  • 1 cup fresh spinach, washed and roughly chopped
  • 1 cup chicken stock (more as required)
  • Salt and pepper, to taste

Heat the butter and oil, add the garlic and allow to sauté for 1 minute over low heat, taking care not to burn the garlic.

Add the spinach and allow to wilt and cook for just less than 1 minute. Add the chicken stock and season with salt and pepper.

Place in a blender to whiz to a puree, adding more stock as required, so that the spinach can be drizzled. Serve immediately.

Serving Size

Serves 4.

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