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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