Pat Whelan Butcher

Best Quality Beef Cuts to Grill – Sirloin, Striploin, Fillet.  A drizzle of olive oil, black pepper and balsamic vinegar will add extra flavour. Season well before cooking.  Heat grill/pan to maximum, a cast iron ridged pan gives excellent results.
(Serves 4)

You will need:
 
4 Dry Aged Angus Fillet Steaks  

Mustard & Herb Dressing

1-2 cloves garlic, finely chopped 

Handful of finely chopped herbs i.e. parsley, coriander, basil 

1 tablesp. Balsamic or Wine Vinegar 

2 tablesp. whole-grain mustard 

1 red chilli, sliced 

Salt and lots of black pepper 

3 tablesp. olive oil

Mix the dressing ingredients well together.

To Cook :
Season the steaks. Heat the pan – cast iron ridged pan if available. Cook the steaks for 5-8 mins. on each side. Allow to rest for a few minutes before serving. Grilled or barbecued vegetables are great with the steaks. Spoon the dressing over the steaks and vegetables.