Ingredients

  • 250 g fillet steak
  • 125 g spinach
  • 1 piece of nutmeg
  • 6 spears asparagus
  • 300 g butter
  • 1 tblsp white wine vinegar
  • 3 tblsp tarragon
  • decorative herbs
  • 8 new potatoes
  • 1 vanilla pod
  • ½ tsp vanilla essence
  • 3 cloves garlic
  • maybe some colour ( sweet potato crisp)
  • 2 egg yolks
  • fresh cream

Method

  • Peel potatoes and boil for 15 minutes.
  • Peel and blanch asparagus for 2 minutes. Shock in iced water and dry.
  • Wash spinach.
  • Make béarnaise sauce - (5 mins)
  • Melt 200g butter for clarified butter. Reduce white wine vinegar, whisk with 2 egg yolks over heat, add in clarified butter and whisk till thick, add tarragon and a tsp of water.
  • Seal steak for 3 minutes. Cook steak in oven for 10 mins. Rest steak for 5 minutes and season.
  • Sautee spinach with olive oil, butter, garlic and nutmeg.
  • Puree potato with vanilla pod and essence.
  • Finish steak on hot pan, briefly rest, and carve.
  • Plate potato, asparagus and spinach.
  • Top asparagus with steak.
  • Finish with herbs and béarnaise sauce.

Notes

By Gavin Murphy for Masterchef Ireland