A meal that is as simple to prepare as it is tasty.


  • 450 g fillet of beef (4 steaks)
  • for the sautéed vegetables:
  • 12-14 mushrooms (thinly sliced)
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (crushed)
  • 1 small head broccoli
  • 12 cherry tomatoes
  • 75 g mangetout
  • 3 tblsp soy sauce
  • chopped parsley (to garnish)
  • for the roasted garlic mashed potato:
  • 6 large potatoes
  • 1 bulb garlic
  • 25 ml milk


  • Slice trimmed fillets of beef into medallions about ½ inch thick
  • Heat a pan until smoking hot. Brush with a little oil.
  • Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.
  • (Bear in mind that they will cook quickly as they are quite thin)
  • Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
  • Place another little drizzle of oil on the pan and fry off onions, garlic, broccoli, maungetout, cherry tomatoes and mushrooms until almost fully cooked (approximately 8-10 minutes)
  • Add in 3 tablespoons soy sauce and continue to cook gently for another moment or two.
  • For the Roasted Garlic Mashed Potato:
  • Preheat the oven to 190°C (375°F/Gas 5).
  • Slice the bulb of garlic across horizontally.
  • Place on a baking tray and roast in the hot oven for approximately 30 minutes.
  • Meanwhile peel, boil and mash the potatoes. Season with a little salt and pepper.
  • Add in the milk and squeeze in the roasted garlic. Mash thoroughly again to infuse the garlic. If you wish you can add a little butter and chopped parsley as well.
  • Serve the meat and vegetables with these creamy garlic mashed potatoes.

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