A wonderful winter recipe that uses cranberries, cloves and soy sauce to give big hits of flavour.
Pre-heat your oven to 170°C
Chop the shallots up, doesn’t have to be too small though, you can slice them in half lengthways and then in 3-4 chunks sideways. Wash your mushrooms and set them aside – we won’t be cutting them as they’ll shrink a lot in the oven anyway and we don’t want them to disappear but stand out on the plate. Rinse the cranberries and set them aside as well. Add your stock cube to the hot water and leave it to dissolve a bit.
Place flour on a plate and season with a bit of pepper and salt. Place your beef fillets in the flour and roll it all around so that all sides are covered. Shake off any extra flour and set aside while you heat up a frying pan at high heat with some olive oil. We want a pan that’s big enough and deep enough as we’re going to cook our sauce and mushrooms in it as well.
Wait until the pan is roasting hot before adding the beef, we want it to be seared very well on the outside. Cook each side of the fillet until they are browned really well, then take them out of a pan (don’t clean the pan as we’re using it right after) and into a deep casserole.
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.