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