Television


About RTÉ Television
The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Simple or Sublime - Steak

Monday, 9 November 2009

The ingredient this week is steak!

We want to give people the option to make simple recipes or to snazz it up when it comes to weekend if they are having dinner parties which everyone is doing at the moment to try cut the cost on dining out.

Kevin Dundon Proprietor of Dunbrody House

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 and his wife Catherine and has very quickly become a must-see for all foodies. It is now considered to be one of Ireland's Premier Hotels & Restaurant. Kevin's runs a cookery school at the hotel as well which already recognised as one of the most respected in the country.

Dunbrody is a member of Small Luxury Hotels of The World and Ireland's Blue Book. The hotel has won numerous awards including Restaurant of the Year 2004, 2005 & 2006, Chef of the Year in the Food and Wine awards 2004, 2005 & 2006, Andrew Harper's Grand Award 2001 for the best Hideaways in the World, Irish Bacon Dish of the Year 2000, Country House of the Year 2001 (Georgina Campbell's Hotel Guide) , Country House of the Year 2001 (National News Paper) Evening Herard RAC Gold Ribbon Award & Three Dining Awards and Red Chateau for the Michelin Guide, to name just a few.


Kevin started his career in Dublin, Ireland in a restaurant called The Old Schoolhouse and continued his studies at Dublin College of Catering where he graduated in 1986. He received a scholarship to work in Switzerland and worked in Zurich in a well known restaurant called La Mère Catherine.

From there, Kevin took a position on Wind Star Sails cruise ship on its maiden voyage from Le Havre, France to the Caribbean. His next position was as Sous-Chef in Fairmont Hotels & Resorts Canada where he represented Canada in culinary competitions in the US, Luxembourg and the culinary Olympics. Kevin also completed his Master's Degree in Canada and received honours in Chef de Cuisine in 1992.


Kevin has cooked for many well-known celebrities during his career including the Her Majesty, the Queen, President Bush and Bono. In 1994, Kevin was head-hunted back to Ireland as the Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognised as one of the most prestigious Chef appointments in Ireland.

Over the past few years Kevin has steadily built his media profile and has appeared on numerous TV channels including ESPN Cable, CBC (Live) Canada, RTE (Live) Ireland and No Frontiers Travel Show. In autumn 2002 Kevin featured as Expert Chef on Ask Anna Series by Stopwatch TV for RTE. He is also a regular on Irish radio.


More recently he appeared on the NBC Today show live on St. Patrick's Day while in New York, representing the Face of Irish Food. During summer 2002 Kevin and Dunbrody Cookery School were the main feature for Hip Productions travel series 'Hip World', broadcast in April 2003 on the US Travel Channel. In addition to this Kevin has made a series of appearances at UKTV Food's Great Food Live, BBC 1's Saturday Kitchen and The Today Programme.

In 2003 Kevin was contracted by MGM Grand in Las Vegas to be the Signature Chef in their Irish pub/restaurant, The Nine Fine Irishmen, which has since been the recipient of numerous excellent reviews and awards. In 2004, Kevin filmed no less than 12 VTs for BBC Good Food Live. 2005 was a very successful year for Kevin whose media profile soared with his role as resident chef of RTE's hugely popular The Afternoon Show every week.

In addition to this, Kevin has also regularly appeared regularly on TV in Nevada, US to promote the restaurant. He has also made appearances on Sara's Secret Food Network and Dinner and a Movie.TSB This year , Kevin has filmed a one hour documentary for an NBC prime time show.

Though Kevin's media profile continues to flourish, he still remains passionate about his role as a Chef and is Chef/Patron of an Irish Gastro Pub in Disneyland, Orlando called Raglan Road Irish Pub and Restaurant. A second gastro-pub is opening in Disney, California in 2007.

His first book, Full on Irish, was published by Epicure Press in 2005. Kevin's writing extends to journalism as well and he has written for BBC Good Food Magazine and Delicious among others.
Kevin and Catherine have three Children; Emily, Sophie and Tom. Most recently Kevin was seen on the hit culinary series-Guerrilla gourmet with a host of other famous Irish Chefs.

Kevin has a regular column with the Irish Independent Newspapers where he imparts all of his culinary tips.


Simple Steak Dish:

Pan Fried Steak, Roasted Garlic Mashed Potato & Sautéed Vegetables


Ingredients
. 1lb/450g Fillet of beef (4 steaks)

Sautéed Vegetables
. 12-14 mushrooms-thinly sliced
. 1 medium Onion -thinly sliced
. Garlic-2 cloves-crushed
. 1 small head broccoli
. 12 cherry tomatoes
. 3oz/75g mangetout
. 3 tablespoons soy sauce
. Chopped Parsley-To garnish

Method
1. Slice trimmed fillets of beef into medallions about ½ inch thick
2. Heat a pan until smoking hot. Brush with a little oil.
3. Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.
4. (Bear in mind that they will cook quickly as they are quite thin)
5. Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
6. 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)
7. Add in 3 tablespoons soy sauce and continue to cook gently for another moment or two.

Roasted Garlic Mashed Potato:

Ingredients
. 6 large potatoes
. 1 bulb garlic
. 2floz/25ml milk

Method
1. Preheat the oven to 190C/375F/Gas Mark 5
2. Slice the bulb of garlic across horizontally.
3. Place on a baking tray and roast in the hot oven for approximately 30 minutes.
4. Meanwhile peel, boil and mash the potatoes. Season with a little salt and pepper.
5. 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.
6. Serve the meat and vegetables with these creamy garlic mashed potatoes.


Fancy Steak Dish

Beef Wellington, Red Wine & Port Jus

Ingredients
. 4 beef fillet steaks (approximately)
. 3-4 shallots
. 2 cloves of garlic
. 2 sprigs of thyme
. 1oz/25g butter
. 2oz/50g foe gras (diced)
. 4 slices of parma ham or 4 thin crepes
. 1 pack of convenience puff pastry (defrosted naturally)
. 1 egg yolk

Method
1. Finely chop the shallots, garlic and mushroom together. Add in the chopped thyme.
2. Heat a large frying pan and add the butter and the mixture of mushrooms, garlic and shallots. Cook this mixture for 4-5 minutes until all of the vegetables are softened. Add the diced foe gras during the last few minutes of the cooking process.
3. Transfer to a small bowl and allow this mixture to cool.
4. Meanwhile heat a large pan with a little oil and brown off the steaks on both sides. Brown them very quickly but do not cook them-just give them a caramelised surface. Remove from the pan and allow to cool.
5. Preheat the oven to 200C/400F/Gas Mark 6
6. Manwhile roll out a square of puff pastry large enough to encase the meat and place one slice of parma ham or a thin crepe in the middle of the pastry. Spoon ¼ of the mushroom & foe gras duxelle (technical term!) on top of the parma ham/crepe and then place one of the steaks on top of the mushroom mix. Brush the sides of the pastry with some beaten egg yolk and encase it neatly like a little parcel. Use some of the trimmings to create pretty designs on the outside of the Wellington. Repeat this process wit the three remaining steaks.

7. Brush all of the prepared Wellingtons with the beaten egg yolk and bake in the oven for 15-18 minutes or until the pastry is golden brown.
8. Once the pastry is golden test how the meat is cooking by inserting a skewer into the centre of the Wellington, leaving it for 15 seconds, then withdrawing it.
9. If the skewer is cold the meat is underdone, if warm the meat is rare and if hot the meat is well done.
10. Remove from the oven once cooked to your taste, set aside to rest for 10 minutes and then slice into pieces and serve with the sauce.

Red wine and Port Jus

This is delicious sauce to serve with venison or any other red meat or game.

Ingredients
. 1 tbsp oil
. 2 shallots, peeled, finely chopped
. 1 carrot, peeled, finely chopped
. 4 rashers bacon, chopped
. 1 tbsp redcurrant jelly
. 2floz/50ml port
. 1 tbsp chopped fresh thyme leaves
. 2 large glasses
. 12floz/350ml beef stock
. salt and freshly ground black pepper

Method
1. Select a large saucepan and add the oil.
2. Add the chopped shallots, carrots and bacon and cook until well browned off.
3. Next add in the redcurrant jelly, the port and red wine and allow this mixture to come to the boil.
4. Add in about 2/3 of the stock at this stage and allow the liquid to reboil.
5. Reduce the heat slightly and simmer for about 20 minutes add the additional stock as is necessary.
6. Strain the sauce through a fine sieve and return to a strong boil for an additional 10 minutes.
7. Serve immediately.

Kevin Dundon
Archive
Go