Fillet of beef with potato cake and herby butter

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Ingredients

  • For the potato cake:

  • 500g potatoes, peeled and chopped
  • 2 to 3 tbsp mixture of milk and cream
  • Knob of butter, plus extra for frying
  • 2 tbsp chopped spring onion
  • Salt and black pepper

  • For the beef:

  • 4 fillet steaks
  • Salt and black pepper
  • Olive oil
  • 125ml home-made beef stock
  • Dash of whisky
  • Knob of butter
  • Salt and black pepper

  • For the herby butter

  • 50g softened butter
  • 1/2 tsp hopped chives
  • 1/2 tsp chopped parsley
  • 1 small clove of garlic, crushed
  • Few drops of lemon juice

Use imperial measurements

Method

How to make Fillet of beef with potato cake and herby butter

1) For the potato cakes place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the spring onions and season well. Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side. Keep warm.

2) Season the steaks with salt, black pepper and olive oil. Heat the pan and cook the steaks to your liking. Remove from the pan and keep warm. To the juices in the pan, add some beef stock, dash of whiskey, knob of butter and season to taste.

3) For the herby butter, mix all the ingredients together well and form into four pats of butter.

4) To serve, place the warm potato cake on the plate with the steak on top. Add a pat of herby butter and drizzle the sauce fro the steaks around the plate.

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