Fillet Of Baby Beef
By: Anonymous
Published: Sunday, December 13, 2009 - 11:32pm

Ingredients




With spinach & Irish bacon stuffing served with irish 
sauce





Preparation

1 This succulent combination of fresh, baby beef and vegetable stuffing, balanced by a delicate mustard sauce, is a gourmand's delight - easy to prepare and full of rich contrasting tastes. 2 4 beef filletsStuffing2 tablespoons Kerrygold Irish Butter2 ounces (2 strips) Galtee/Shannon Traditional Irish Bacon, diced 1 medium onion, finely diced1 small carrot, finely chopped4 small button mushrooms, finely chopped 1 tablespoon heavy cream1 clove of garlic, crushed2 1/2 ounces fresh spinach, cooked and drained Salt and pepper to taste 3 Heat the butter, add Irish Bacon and saute for a few minutes. Add onion, carrot, mushrooms and saute again for a few minutes. Add the cream, garlic and roughly chopped spinach. Season to taste. Allow to cool. Make a slit in the side of each steak and form a pouch. Using a teaspoon, gently fill the pouch with stuffing, taking care not to push through to the other side. Seal with a wooden toothpick. Sear the meat in a very hot pan brushed lightly with olive oil. Cook for five to eight minutes on each side. Serve immediately on hot plates and drizzle with 4 Irish Whole Grain Mustard Sauce2 tablespoons Kerrygold Irish Butter1 medium onion, chopped1 garlic clove, chopped2 teaspoons Lakeshore or Dalkey Irish Whole Grain Mustard 1/2 cup white wine1 cup chicken stock1 cup creamSalt and pepper to taste 5 Melt butter in heavy saucepan. Add onion and garlic and cook until transparent. Add the mustard and wine and cook for two minutes. Add the chicken stock and reduce by half. Add the cream and reduce again by half. Season as required. 


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Preparation

 1  This succulent combination of fresh, baby beef and vegetable stuffing, balanced by a delicate mustard sauce, is a gourmand's delight - easy to prepare and full of rich contrasting tastes.  2  4 beef filletsStuffing2 tablespoons Kerrygold Irish Butter2 ounces (2 strips) Galtee/Shannon Traditional Irish Bacon, diced 1 medium onion, finely diced1 small carrot, finely chopped4 small button mushrooms, finely chopped 1 tablespoon heavy cream1 clove of garlic, crushed2 1/2 ounces fresh spinach, cooked and drained Salt and pepper to taste  3  Heat the butter, add Irish Bacon and saute for a few minutes. Add onion, carrot, mushrooms and saute again for a few minutes. Add the cream, garlic and roughly chopped spinach. Season to taste. Allow to cool. Make a slit in the side of each steak and form a pouch. Using a teaspoon, gently fill the pouch with stuffing, taking care not to push through to the other side. Seal with a wooden toothpick. Sear the meat in a very hot pan brushed lightly with olive oil. Cook for five to eight minutes on each side. Serve immediately on hot plates and drizzle with  4  Irish Whole Grain Mustard Sauce2 tablespoons Kerrygold Irish Butter1 medium onion, chopped1 garlic clove, chopped2 teaspoons Lakeshore or Dalkey Irish Whole Grain Mustard 1/2 cup white wine1 cup chicken stock1 cup creamSalt and pepper to taste  5  Melt butter in heavy saucepan. Add onion and garlic and cook until transparent. Add the mustard and wine and cook for two minutes. Add the chicken stock and reduce by half. Add the cream and reduce again by half. Season as required.