Treat yourself to this delicious fillet of organic beef with organic potato cake and herby butter this weekend. The dish takes a little preparation but is well worth the effort. Enjoy as a special lunch, or serve with a side of vegetables of your choice for a hearty dinner.
This recipe, courtesy of Bord Bia, serves four people.
Ingredients
4 fillet steaks
Salt and black pepper
Olive oil
125ml home-made beef stock
Knob of butter
For the potato cakes:
0.5kg potatoes, peeled and chopped
2-3 tablesp mixture of milk and cream (half and half )
Knob of butter
2 tablesp scallions (spring onions ), chopped
Salt and black pepper
For the herby butter:
50g (2 oz ) softened butter, mixed with chopped scallions, chives, parsley, crushed garlic, and lemon juice
Method
To make the potato cakes, place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked.
Drain well, then mash really well with the milk, cream, and butter. Whip in the scallions, season well.
Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side - keep warm.
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, a knob of butter, and season to taste.
Serving suggestion:
Place the warm potato cake on the plate with the steak on top. Spoon on herby butter and drizzle the sauce around the plate.
