Take your steak out of the fridge at least 30 mins before cooking to allow it come to room temperature.
Season your steak liberally with salt & pepper and brush with oil.
Make sure your grill or pan is (smoking) hot before you start cooking, this will seal in all the flavour and goodness.
Be patient – leave your steak to caramelise for 2-3 minutes.
Turn the steak over and sear the other side.
Cook your steak for another 3-4 minutes – turning it a few times at this point will ensure it cooks evenly.
Using a tongs, sear the steak on the edges.
Remove your steak to a clean plate, rub with a little butter or a good oil, cover loosely with foil and leave to rest before serving an incredible, juicy fillet steak with your favourite sauce.
Mix all the ingredients together – it’s that easy.
You could serve this cold and let the heat from the steak warm it – if you prefer you can warm the sauce but remember not to let it boil or the creme fraiche will split.
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.