
Prep Time
15 Minutes

Cooking Time
40 Minutes

Serves
1 - 2 People

Ingredients
- 2 Killenure Gourmet Dexter Beef Steaks
- 400g Potatoes
- 40g Butter
- 100mls Milk or 20mls of Double Cream
- 2 Garlic Cloves, crushed
- 2 Tablespoons of Olive Oil
- 1/2 Teaspoon of Rock Salt
- 1/2 Teaspoon of Ground Black pepper, to taste.
Method
- 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.
- Â 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:Â Approx. 3 mins 25 seconds on each side.
Medium:Â 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
You may also like
How to Make a Ballymaloe BBQ Beef Burger
Ballymaloe Foods' world famous country relish is the perfect accompaniment to a delicious homemade burger. From a homemade tomato relish recipe created by the legendary Myrtle Allen in the kitchen of Ballymaloe House, Ballymaloe Foods has grown to feature...Crab Cakes with Hollandaise Sauce
Lime & Basil Posset, Strawberries and Shortbread