Celtic steak and Comté boxty

 This plate lands somewhere between County Mayo and the Jura.

 

Grate fresh baby potatoes ultra-fine to keep them creamy, then mix them with egg, flour, grated Comté, salt and black pepper — a French-Irish marriage. Pan-fried gently until golden and lacy at the edges.

For the sauce: oyster and Paris mushrooms hit a hot pan, deglazed with a good splash of Irish whiskey, then sharpened with Dijon mustard and Worcestershire. Finished with cream and fresh parsley — rich, aromatic, pub meets bistro vibes.

The Celtic steaks are seared rare and served over the boxty, which by now is crisp outside and meltingly soft inside, Comté threading through like molten butter.

Golden, rustic, luxurious — a dish with fog on the hills but a Burgundian attitude.

Ingredients

Baby potatoes (new, waxy — finely grated)

Egg

Flour

Comté cheese (finely grated)

Salt

Black pepper

Celtic steaks (beef)

Oyster mushrooms

Paris/white mushrooms

Irish whiskey

Dijon mustard

Worcestershire sauce

Heavy cream

Fresh parsley