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Juicy Fillet Steak with Hash Browns and Hollandaise

Ingredients

  • Super Valu Signature Tastes Irish Hereford Prime Fillet Steak
  • 2 medium potatoes
  • Tenderstem broccoli
  • 2 cloves garlic
  • 2 eggs
  • 2 litres vegetable stock
  • ½ can Guinness or 250ml beef stock
  • Butter
  • Thyme

Method

  1. Heat half a can of Guinness in a pan and reduce by half; add vegetable stock and simmer
  2. Peel potatoes and par-boil in the stock
  3. Remove cooked potatoes, grate them, shape into 1-inch thick disks, and bake 15 minutes
  4. Boil salted water and cook tenderstem broccoli until tender
  5. Whisk two egg yolks in a bowl, then add room temperature clarified butter while whisking constantly
  6. In a hot pan, season and sear the fillet on both sides for one minute; add butter, garlic, and thyme, basting throughout cooking
  7. Slice the steak and serve on a hash brown with broccoli and hollandaise sauce
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