Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
fillet of beef
4 fillet steaks (approx 7oz/200g each)
4 tblsp oil
3 sprigs thyme
3-4 black peppercorns
pan seared foie gras
175 g foie gras (sinew removed –sliced into thin slices)
200 g baby leaf chard
12-16 baby potatoes (waxy potatoes are best)
110 g butter (melted)
Place the fillet steaks into a shallow baking dish.
Remove the woody stalks from the thyme and whisk together the thyme, oil and black peppercorns and pour this on top of steak. Cover with cling film, transfer to the fridge and allow to marinade for a couple of hours, if time allows.
Heat a pan until it is smoking hot.
Place the fillet steaks onto the pan and cook for approximately 3 minutes on each side until they have browned on all sides.
Allow the meat to rest before serving or if you would like your meat better done then transfer it to a preheated oven for a few minutes to allow it to continue cooking through.
Heat a small pan with a little butter and quickly wilt the chard until it has just softened. Season lightly with a little salt and pepper.
Pan Seared Foie Gras
Heat a large pan, add foie gras and cook very quickly on a high heat until it has warmed through
Serve on top of the beef
Using a mandolin, thinly slice all of the potatoes.
Dry the potatoes well using a clean cloth.
Butter a small individual frying pan with some of the butter.
Layer the potatoes up in the pan (2 or 3 layers is sufficient), buttering each layer well as you layer up.
Season each layer also.
Pan fry on one side until it has well browned and then turn the potatoes over (in one piece) using a plate placed on top of the pan. Cook for 3-4 minutes on the other side until it too is golden brown.
If you are nervous of the potatoes being still undercooked, pop them into the preheated oven for a few minutes to finish cooking.
Place the anna potatoes in the centre of the plate, neatly arrange the wilted chard on top and then position the beef to the side with a little red wine jus.