Eamon's Grilled fillet steak with Garlic, Pancetta
and Thyme Butter with Sweet Garlic Kale

Takes approx 20 minutes and serves just one

• 200g/7oz fillet steak
• 1 tbsp olive oil
• 4 cherry tomatoes, halved
• Salt and freshly ground black pepper
• Large handful fresh kale, chopped

For the butter (Makes six to eight portions
and can be frozen for convenience)

• 2 sprigs fresh thyme, leaves only
• 2 pancetta rashers, chopped
• 4 sachets Kerrymaid Garlic Butter
• 4oz salted butter, softened

Put one teaspoon of olive oil in a pan and fry the pancetta until crisp. Add the pancetta to the softened butter along with three sachets of Kerrymaid Garlic Butter and fresh thyme. Fork all the ingredients together until well mixed.

Take baking paper and cling film. Shape the butter mixture into a thick log and wrap in the paper film. Place into the freezer for ten minutes, or until the butter becomes firm. Once firm, cut into thick slices.

For the fillet steak, rub the fillet with a teaspoon of olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the steak and fry for 3-4 minutes on each side (for rare), or until cooked to your liking. Remove the steak from the pan and leave to rest for five minutes on a warm plate.

Next, melt the remaining sachet of Kerrymaid Garlic Butter in another saucepan and gently melt the butter for one minute. Add the kale and fry for 2-3 minutes, or until wilted. Season with more salt and pepper.

Meanwhile, for the garnish, heat the last teaspoon of olive oil in a frying pan, season the tomato halves with the salt and pepper and then fry for 2-3 minutes, or until just softened.

Finally, pile the kale onto a serving plate and top with the steak. Place a slice of garlic butter on top of the steak and spoon the cherry tomatoes onto the side of the plate.