Kevin Dundon's Chargrilled Fillet of
Beef with Garlic Mash and Roasted Tomatoes

Takes approx 15 - 20 minutes and serves four

• 4 sachets of Kerrymaid Garlic Butter
• 4 Fillet Steaks
• 4 - 6 Large potatoes
• 12-14 Mushrooms - thinly sliced
• 1 Medium Onion - thinly sliced
• 4 handfuls of baby tomatoes
• Olive oil
• Salt and pepper

Method

Wash and peel the potatoes then place them in a large pan of cold water. Bring to the boil, salt the water and cover the pan. Boil the potatoes until tender, this should take about 15 minutes.

Place approx 12 - 16 baby tomatoes on a baking tray. Drizzle the tomatoes in oil and sprinkle them with salt and pepper. Bake them in a preheated oven (180C/350F/Gas Mark 4) for 10 minutes.

Meanwhile, heat a griddle pan until smoking hot, add a little oil and a sachets of Kerrymaid Garlic Butter. Place the fillets of beef in the pan, season with salt and pepper, and cook each of them for about 2 - 3 minutes on each side, depending on how you like your steak cooked.

Cooking times for steak:

• Rare - 2 minutes on each side
• Medium - 4 minutes on each side
• Well Done - 5 minutes on each side

Don't overcook the fillets. If necessary, once both sides of the beef are sealed, transfer the fillets to a warm plate.

While the beef is cooking, in a separate pan, place another drizzle of oil in a heated pan and fry off the sliced onions and mushrooms until
fully cooked.

Once the potatoes are tender, drain them, add in two sachets of Kerrymaid Garlic Butter and mash them thoroughly.

Finally it's time to dish up. Place a dollop of mash on each plate and top with the fried mushrooms and onions. Take the tomatoes out of the oven and place three or four on the side of each dish. Place the steak on top of the mash and divide the last sachet of Kerrymaid Garlic Butter into four and rest on top of the beef. Viola!