Top Pickers

Fillet of beef with a lively Cashel Blue cheese salad

“I like to serve this steak and its accompanying salad with some thick hand-cut chips. Delicious.” Recipe from Modern Irish Food by Kevin Dundon. Photography by Christian Barnett. (Octopus Books)

4

For the beef

  • 800 g fillet of Irish beef (tenderloin), preferably dry-aged, trimmed
  • 1 tbsp olive oil

For the salad

  • 200 g mixed salad leaves or greens
  • 200 g Cashel Blue cheese, crumbled
  • 1 orange, peeled, segmented and membrane removed
  • ¬? pink grapefruit, peeled, segmented and membrane removed
  • sea salt and freshly-ground black pepper

For the beef

  • 800 g fillet of Irish beef (tenderloin), preferably dry-aged, trimmed
  • 1 tbsp olive oil

For the salad

  • 200 g mixed salad leaves or greens
  • 200 g Cashel Blue cheese, crumbled
  • 1 orange, peeled, segmented and membrane removed
  • ¬? pink grapefruit, peeled, segmented and membrane removed
  • sea salt and freshly-ground black pepper
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Step 1

Remove the fillet of beef from the fridge 30 mins before you intend to cook with it. Preheat the oven to 200¬?C /400¬?F/ Gas mark 6. Slice the beef into medallions that are about 2.5‚Äì4 cm thick.

Step 2

Heat a frying pan until smoking hot, then brush with the oil and sear the medallions for about 1–2 minutes on each side. Transfer to a baking sheet and cook in the oven: 5 minutes for a rare steak, 8 minutes for medium-rare and 15 minutes for well done. Remove the steaks from the oven, allow to rest for a few minutes, then carve them into thick slices.

Step 3

To serve, divide half the salad leaves between 4 plates. Top with slices of steak, scatter around the blue cheese and citrus segments, season with salt and black pepper and top with the remaining salad leaves.

 

Recipe from Modern Irish Food by Kevin Dundon. Photography by Christian Barnett. (Octopus Books) Kevin Dundon is the owner and chef of Dunbrody Country House Hotel in Wexford (www.dunbrodyhouse.com) 

Copy Text

Step 1

Remove the fillet of beef from the fridge 30 mins before you intend to cook with it. Preheat the oven to 200¬?C /400¬?F/ Gas mark 6. Slice the beef into medallions that are about 2.5‚Äì4 cm thick.

Step 2

Heat a frying pan until smoking hot, then brush with the oil and sear the medallions for about 1–2 minutes on each side. Transfer to a baking sheet and cook in the oven: 5 minutes for a rare steak, 8 minutes for medium-rare and 15 minutes for well done. Remove the steaks from the oven, allow to rest for a few minutes, then carve them into thick slices.

Step 3

To serve, divide half the salad leaves between 4 plates. Top with slices of steak, scatter around the blue cheese and citrus segments, season with salt and black pepper and top with the remaining salad leaves.

 

Recipe from Modern Irish Food by Kevin Dundon. Photography by Christian Barnett. (Octopus Books) Kevin Dundon is the owner and chef of Dunbrody Country House Hotel in Wexford (www.dunbrodyhouse.com)