Fillet steak is the favourite cut in our house although we try to save it for special occasions or when everyone has had a hard week. Most fillet steaks have a mild taste but not Irish Moiled. It is rich and marbled and can withstand strong flavours.

Ingredients

For the fillet

• 2 Irish Moiled fillet steaks
• Sea salt and cracked black pepper

For the pan sauce

• 200ml beef stock
• A splash of red wine
• A knob of butter

For the tallow chips

• 4 medium potatoes
• 2 tablespoons beef tallow
• Flaky sea salt
• Freshly ground black pepper
• Dried rosemary

Method

1. Prepare the steak

• Remove the steaks from the fridge 30 minutes before cooking.
• Season generously with salt and pepper.
• Heat a heavy pan until hot. Add a little tallow, then place the steaks in the pan. Do not move them.

2. Cook:

• 3–4 minutes per side for medium-rare
• Adjust slightly depending on thickness
• Rest for 5 minutes before serving.

3. Make the pan sauce

• Once the steak is resting, leave the pan on medium heat.
• Add a splash of red wine and let it reduce by half.
• Add the beef stock and simmer until slightly thickened.
• Finish with a knob of butter and check seasoning.

4. Cook the tallow chips

• Preheat oven to 180°C.
• Peel and cut the potatoes into chunky chips.
• Toss with melted tallow, salt, pepper and rosemary.
• Roast for 30–40 minutes, turning occasionally, until golden and crisp.

Serve

• Slice the fillet, spoon over the pan sauce, and serve with the hot tallow chips.