Recipe: Pan Seared Fillet of Beef

Pan Seared Fillet of Beef with Irish Whiskey Cream

This is a great way to serve beef, which is such a popular option. The flavours of the sauce work wonderfully with the dish.

Pan Seared Fillet of Beef with Irish Whiskey Cream

Prepared by Kevin Dundon

Pan Seared Fillet of Beef with Irish Whiskey Cream

Pan Seared Fillet of Beef with Irish Whiskey Cream

Prepared by Kevin Dundon

Enlarge image

Ingredients

1lb/450g fillet of beef
2 tablespoons olive oil
2 large sprigs thyme
3 black peppercorns
2 cloves garlic-crushed

Method

In a bowl mix together the diced garlic, thyme sprigs and black peppercorns with the olive oil. Cut the fillet of beef into thick steaks.

Place the steaks into a shallow dish and pour the olive oil marinade over the steaks and mix well to ensure they are thoroughly coated.

Preheat the oven to 190/375F/Gas Mark 5.

Heat an ovenproof pan until very hot. Place the steaks onto the pan and brown well for 3-4 minutes on all sides until you have achieved a nice brown crust. Season the beef fillet. Place the pan into the oven for approximately 5-6 minutes for medium beef. Remove from the oven and leave to stand in a warm place until the beef has relaxed. This will take at least 10 minutes. Serve immediately with the Irish Whiskey Cream.

Ingredients

Irish Whiskey Cream:
4 tomatoes-chopped into concasse (small dice without the seeds)
1 dessertspoon of freshly chopped parsley
2 tablespoons Irish whiskey
1 teaspoon Worcestershire Sauce
9floz/250ml pouring cream

Method

When you are finished cooking the steak retain the pan.
Pour in the Irish Whiskey and allow it to flambé (be very careful at this stae as the flames will be quite high).

Next add in the cream and reduce it a little.
Add in the chopped parsley and the chopped tomatoes.

Correct the seasoning and serve immediately.