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

Pre-heat the oven to 200C/400F/Gas 6. In a saucepan add the chicken, peppercorns, onion, and bay leaf. Cover with milk, bring to a boil and simmer for 25 minutes until the chicken is cooked. Meanwhile, fry the bacon in the butter and add the sliced leeks and allow to soften. When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leeks, discarding the bones. Add the flour and cook through for two minutes before adding the milk through a sieve to remove peppercorns and bay leaf. Add the Dijon mustard and stir constantly to make a thick sauce. Roll out the sheets of puff pastry to a rectangular shape of a euro coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges. Brush the pie with a beaten egg and bake in the oven for 35-45 minutes.   Visit Our Shop