Special Occasion: Certified Irish Angus Fillet Steak
A recipe to impress, with Certified Irish Angus Fillet Steak, spiced potato wedges and griddled asparagus with toasted almonds
Beef Cut: Fillet Steak
- 2x Certified Irish Angus Fillet Steaks
- 800g Asparagus
- 2 medium potatoes
- 1 teaspoon sweet smoked paprika
- olive oil
- ½ Lemon for squeezing
- 2 tsp. flaked almonds
- Salt & Pepper (coarse black)
Preheat the oven to 200ºC/400ºF/gas 6.
Wash the potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them).
On a chopping board, cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you end up with 8 wedges, then add to a large mixing bowl.
Sprinkle over a tiny pinch of sea salt and black pepper, and the paprika.
Drizzle over 2 tablespoons olive oil, then toss everything together to coat.
Spread out into a single layer over two large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
Wash asparagus and trim woody ends.
Toast the almonds on a dry pan for 1 minute, tossing until slightly toasted and remove from heat
Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked (About 3-5 mins) put them on to two plates and dress with a good squeeze of lemon juice and
Allow the meat to rest outside the fridge for 15 minutes before cooking
Season steak with salt and pepper
Allow frying pan to get smoking hot before adding meat
Decide how you would like the steak cooked: Rare; Medium Rare; Medium; Well Done. The time will depend on the thickness of steak but a guide is per side to cook for: 2 mins (rare), 3 (medium) or 4-5 (well-done)
Allow to rest for 2-3 minutes before serving