Top Pickers

Grass-fed Irish fillet with tomato paprika butter and chips

Whether you're entertaining guests at the weekend or planning a special dining-in moment - this grass-fed Irish fillet with tomato paprika butter and chips is the perfect dish. As part of our #SteaksMadeEasy campaign, this dish is ultimate grass-fed Irish fillet steak that's easy to cook and full of herbaceous flavours.

2 people
30 mins
Tomatoes, rare steak and chips

Ingredients

For the steaks

  • 2 x 125-150g fillet steaks
  • 80g unsalted butter at room temp
  • 25g sun-blushed tomatoes in oil, finely chopped
  • 2 tsp dried oregano
  • 1/2 tsp ground black peppercorns
  • 1 tsp sweet smoked paprika
  • 1 heaped tsp flaky sea salt (plus extra for seasoning)

To serve

  • Oven chips
  • 1 x Little gem lettuce, leaves separated
  • 300g cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

For the steaks

  • 2 x 125-150g fillet steaks
  • 80g unsalted butter at room temp
  • 25g sun-blushed tomatoes in oil, finely chopped
  • 2 tsp dried oregano
  • 1/2 tsp ground black peppercorns
  • 1 tsp sweet smoked paprika
  • 1 heaped tsp flaky sea salt (plus extra for seasoning)

To serve

  • Oven chips
  • 1 x Little gem lettuce, leaves separated
  • 300g cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
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Method

  1. Ideally, ensure your steaks have been in the fridge for at least a few hours without any plastic wrap or cellophane. Remove them from the refrigerator 45 minutes before you want to cook.
  2. Heat your oven to 200C, spread the oven chips over a large baking sheet and cook until golden and crisp (typically for 10 minutes longer than says on the packet).
  3. Meanwhile, mash with a fork 60g of the soft butter. Add the finely chopped tomatoes, the oregano, paprika, black pepper. Beat thoroughly and set to one side.
  4. When the chips have 20 minutes to go, put the cherry tomatoes into a small roasting tin or baking tray into which they fit in one layer. Drizzle with olive oil and balsamic, add a few flakes of salt and roast in the oven underneath the chips, until blistered and sinking.
  5. When the chips are nearly ready, place a small heavy bottomed frying pan (in which the two steaks fit with a little space around each) on the highest heat.
  6. Rub each steak with a small amount of neutral cooking oil and sprinkle generously with flaky salt. When the frying pan is hot, lay the steaks flat and cook for 30 seconds on one of the large sides, 15 seconds on each of the smaller sides, 30 seconds on the other large side. At this point (2 minutes) add the remaining 20g of butter into the pan, let this melt and foam and then continually baste the steaks, cooking for around 2 minutes more in total, turning every 30 seconds until the edges are nicely browned, but meat still feels soft and yielding.
  7. Put a teaspoon of flavoured butter on each steak so that it melts over the hot steak, transferring the steak to a warm plate to rest for 4 minutes. Serve with the butter oozing down, alongside chips, gem lettuce, and balsamic roast tomatoes.
Copy Text

Method

  1. Ideally, ensure your steaks have been in the fridge for at least a few hours without any plastic wrap or cellophane. Remove them from the refrigerator 45 minutes before you want to cook.
  2. Heat your oven to 200C, spread the oven chips over a large baking sheet and cook until golden and crisp (typically for 10 minutes longer than says on the packet).
  3. Meanwhile, mash with a fork 60g of the soft butter. Add the finely chopped tomatoes, the oregano, paprika, black pepper. Beat thoroughly and set to one side.
  4. When the chips have 20 minutes to go, put the cherry tomatoes into a small roasting tin or baking tray into which they fit in one layer. Drizzle with olive oil and balsamic, add a few flakes of salt and roast in the oven underneath the chips, until blistered and sinking.
  5. When the chips are nearly ready, place a small heavy bottomed frying pan (in which the two steaks fit with a little space around each) on the highest heat.
  6. Rub each steak with a small amount of neutral cooking oil and sprinkle generously with flaky salt. When the frying pan is hot, lay the steaks flat and cook for 30 seconds on one of the large sides, 15 seconds on each of the smaller sides, 30 seconds on the other large side. At this point (2 minutes) add the remaining 20g of butter into the pan, let this melt and foam and then continually baste the steaks, cooking for around 2 minutes more in total, turning every 30 seconds until the edges are nicely browned, but meat still feels soft and yielding.
  7. Put a teaspoon of flavoured butter on each steak so that it melts over the hot steak, transferring the steak to a warm plate to rest for 4 minutes. Serve with the butter oozing down, alongside chips, gem lettuce, and balsamic roast tomatoes.