This recipe has been adopted from Jamie Oliver and makes use of Worcestershire sauce to add a real punch to a fabulous fillet steak.
Add the steak to the bag, seal it and massage the flavours into the meat. Pop it in the fridge for a few hours or over night.
About 1.5 hours before your ready to cook remove the beef from the fridge and allow to come back up to room temperature. Preheat your barbecue and place some knobs of butter in a bowl of cold water and take it out to the barbecue.
Take the fillet out of the bag and pat dry with kitchen paper. Rub it over with olive oil and put it on the hottest part of the grill to give it some colour. Turn it every minute or so and rub with chilled knobs of butter as it cooks, 8-10 minutes.
When your happy with it, remove it from the grill and let it rest for 8-10minutes. Slice, add extra butter and olive oil so it’s nice and glossy. Serve with extra Worcestershire sauce for drizzling.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.