A beautiful piece of marinated beef, fried on a griddle pan.


  • beef:
  • 500 g fillet steak
  • 1/2 tsp of dijon mustard
  • pinch of salt and pepper
  • garlic and parsely oil
  • 1/2 tsp lemon juice
  • salmi sauce:
  • 6 cloves
  • 20 g peppercorns
  • 30 g cinammon
  • 2 green chillies
  • 2 star anise
  • 2 cloves of garlic
  • 1 tomato
  • 1/2 cup of red wine
  • 20 g thyme
  • 35 g onions
  • mustard and watercress mash potato:
  • 500 g potato
  • salt and pepper
  • milk
  • wholegrain mustard
  • cream
  • garlic oil
  • 150 g watercress
  • thyme roasted asparagus:
  • 4 asparagus
  • 1 tsp thyme
  • garlic oil
  • salt
  • pepper
  • 1 tsp lemon juice


  • Blend cloves, chillies, whole cinnamon, star anise, tomatoes, garlic, peppercorns and put aside.
  • Peel potatoes, put in ready salted wate , put on one hob.
  • Prepare asparagus, put in water, bring to boil. Drain and put aside.
  • Turn oven on 55 to 60°C.
  • Bring potato to boil with lid on until tender approaximately 15 minutes. Drain potatoes.
  • Roast asparagus with salt and pepper, lemon juice, thyme and garlic oil, keep warm.
  • In a saucepan, add 1tsp of garlic oil and spices let cook for at least 15 minutes and check.
  • Meanwhile put potatoes back in the pan and mash well with milk, cream, wholegrain mustard and pinch of salt and pepper.
  • In a frying pan, add garlic oil and watercress for less or equal to 2 minutes and add to the mash. Keep warm.
  • Fry meat in garlic oil in the griddle pan for a min each side and put in the oven for minimum of 3 minutes.
  • 3 minutes before the spice is done add red wine and let cook in low heat.
  • Keep warm.


By Marie Miana Sevathean for Masterchef Ireland

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