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Bookmark Recipe

Fillet of Organic Beef with Organic Potato Cake & Herby Butter

4 people

Ingredients

    • 4 fillet steaks
    • Salt and black pepper
    • Olive oil
    • 125 ml home-made beef stock
    • Knob of butter
    • ½ kg potatoes, peeled and chopped
    • 2-3 tablesp. mixture of milk and cream (½ & ½ )
    • Knob of butter
    • 2 tablesp. scallions (spring onions), chopped
    • Salt and black pepper

    Herby Butter: 50g (2 oz) softened butter, mixed with chopped scallions, chives, parsley, crushed garlic and lemon juice

Main

    • 4 fillet steaks
    • Salt and black pepper
    • Olive oil
    • 125 ml home-made beef stock
    • Knob of butter

Side

    • ½ kg potatoes, peeled and chopped
    • 2-3 tablesp. mixture of milk and cream (½ & ½ )
    • Knob of butter
    • 2 tablesp. scallions (spring onions), chopped
    • Salt and black pepper

    Herby Butter: 50g (2 oz) softened butter, mixed with chopped scallions, chives, parsley, crushed garlic and lemon juice

Method

Potato Cakes: Place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked.

Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well.

Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side - keep warm.

Season the steaks with salt, black pepper and olive oil.

Heat the pan and cook the steaks to your liking. Remove from the pan and keep warm.

To the juices in the pan, add some beef stock, knob of butter and season to taste.

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Method

Potato Cakes: Place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked.

Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well.

Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side - keep warm.

Season the steaks with salt, black pepper and olive oil.

Heat the pan and cook the steaks to your liking. Remove from the pan and keep warm.

To the juices in the pan, add some beef stock, knob of butter and season to taste.

Serving Suggestions

Place the warm potato cake on the plate with the steak on top. Spoon on herby butter and drizzle the sauce around the plate.