Peel and chop the potatoes then transfer to a large pan of water, bring to a boil. Allow potatoes to boil for 15-20 minutes – until they appear soft. Meanwhile, prepare the Killenure Dexter Gourmet Beef Steaks. Pour the olive oil into a bowl and add the crushed garlic cloves, rock salt and ground black pepper, then mix. Rub the mixture into both sides of the beef steaks. When the potatoes are cooked, drain and return to the pan. Heat the milk and butter in a small pan and combine with the potatoes. Following this, mash the potatoes using an electric hand whisk or a potato masher. Season with rock salt and ground pepper, to your taste.  Place the steak in a pan on medium to high heat and cook according to your preference. See below for a timings guide for blue, rare, medium-rare and medium steak. The following times should be adhered to depending on how you like your steak cooked: (Please note that the timings relate to steak which is 3-5cm in thickness). Blue: Cook for approximately 1 min 30 seconds on each side. Rare: Approx. 2 mins 25 seconds on each side. Medium-Rare: Approx. 3 mins 25 seconds on each side. Medium: Approx. 4 mins 30 seconds on each side. If you prefer your steak well done, then cook for 4-5 minutes on each side. Don’t forget! – The steak should rest at room temperature for about 5 minutes which ensures a juicy, moist and tender piece of meat.   Visit Our Shop

Dice the peppers, chili, onion, and tomatoes. Add in garlic, coriander, and seasoning. Dice the blue cheese and mix in. Add two tablespoons of olive oil to moisten. Slice the monkfish evenly into six medallions. Heat pan with olive oil and a teaspoon of butter. Panfry the medallions for three minutes either side seasoning with salt, pepper, tandoori spice, and lemon juice. Allow rest for a minute while scallops are cooking. Heat the pan on high heat with oil and butter again.Sit the scallops evenly around the pan. Season with black pepper, sea salt, and lemon juice.Once both the monkfish and scallops are cooked sit on toweling to drain excess juice. To Serve: Assemble on the plate. Sprinkle the blue cheese salsa over the fish. Garnish with balsamic reduction and a wedge of lemon.   Visit Our Shop