Fillet of Beef Steak with Red Onion Relish
Luscious thick grass-fed beef fillet steak from Ireland pan fried to pink tender perfection, served with red onion relish and potato wedges
Serves 4
Ingredients:
1 red onion, peeled and in thin rings
1 tbsp caster sugar
4 tbsp water
zest of half an orange
1/2 tsp mustard seed
1 clove garlic, peeled and thinly sliced
salt and freshly ground black pepper
3 tbsp oil
4 medium potatoes, baked in their jackets, in wedges
200g bag baby spinach
walnut of butter
freshly grated nutmeg
4 thick grass - fed fillet steaks from Ireland
Method:
First make the relish. Place red onion in a pan with sugar, water, orange zest, mustard seeds and garlic. Season. Bring to bubbling and simmer until sauce is lightly thickened and syrupy. Reserve.
Heat 2 tbsp oil in a pan and fry wedges until golden and crisp. Reserve. Wilt spinach in a pan with a knob of butter to soften. Season and add freshly grated nutmeg.
At the same time, season fillets on both sides. Heat remaining oil in a pan and fry steaks for 3 minutes on both sides for rare steaks - longer to preference.
Place spinach on 4 warmed plates. Place steaks on top and finish with wedges and red onion relish.
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