Super Valu Signature Tastes Irish Hereford Prime Fillet Steak
2 medium potatoes
Tenderstem broccoli
2 cloves of garlic
2 eggs
2 litres vegetable stock
1/2can of Guinness or 250ml beef stock
Butter
Thyme
What you do:
In a pan heat half a can of Guinness and cook until reduced by half. Add the vegetable stock and simmer.
Peel the potatoes and par boil them in the stock.
Once the potatoes are cooked remove them from the pan and grate. Shape the grated potato into disks, an inch thick, and bake in the oven for 15 minutes.
Add tenderstem broccoli to a pan of boiling, salted, water and cook until tender.
In a bowl whisk two egg yolks, then add room temperature clarified butter, whisking constantly.
In a hot pan season and sear the fillet on both sides for one minute, add the butter, garlic and thyme, and baste the steak as it cooks.
Slice the steak and serve on a hash brown with broccoli and hollandaise sauce.
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.