Chef's table

Each week, a chef shares a favourite recipe. This week, Gary Tilley from Marcel's in Donnybrook in Dublin ( gives his take on that classic crowd-pleaser, fillet steak.

6th April, 2014
Pan-roast fillet of beef with crispy shallot rings, mushroom duxelle and green peppercorn sauce.

Our beef fillet is Hereford breed from Drumshanbo in Co Leitrim, and is hung for 30 days. The cooking of the beef is obviously really important in this dish - be sure the pan is very hot, almost smoking, before you put the steak on it. This will seal the sides beautifully. I also rest the steak for a good seven minutes before serving.

1x 200g beef fillet

10 large potatoes

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