If you are entertaining and looking to serve something more than just a plain steak, this may be just the recipe you are looking for. It’s a perfect dinner party dish – whiskey flavoured fillet steaks served on top of soft creamy potato cakes and topped with a wonderful garlic and herb butter.
Fillet of Beef with Potato Cake and Herby Butter – Printer Friendly Download
Ingredients:
- 4 fillet steaks
- Salt and black pepper
- Olive oil
- 125 ml (½ pt) home-made beef stock
- Dash of whiskey
- Knob of butter
Serves 4
Potato Cake:
- ½ kg (1 lb) potatoes, peeled and chopped
- 2-3 tablespoon mixture of milk and cream (½ & ½ )
- Knob of butter
- 2 tablespoon scallions (spring onions), chopped
- Salt and black pepper
Herby Butter
- 50g (2 oz) softened butter, mixed with chopped scallions, chives, parsley, crushed garlic and lemon juice
To Cook
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 make the sauce, add some beef stock, dash of whiskey and a knob of butter to the pan juices and season to taste.
To Serve
Place the warm potato cake on the plate with the steak on top. Spoon on herby butter and drizzle the sauce around the plate.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
