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Entree : Beef tenderloin and crispy chicken strips
Served with Pomme puree , roasted vegetables sweet corn
Pomme Puree
INGREDIENTS ¾ lb Irish Potatoes , boiled or steamed
1 ½ oz unsalted butter , cubed
1 tbsp culinary cream 1 clove garlic made into a paste Salt and white pepper to taste .
METHOD
ENTREE
Crush warm potatoes using potato masher or a fork . Using a whisk the other ingredients into the potato adding the butter in parts . Do not over mix . Pass the mix through a sieve for a light smooth texture .
Serve
Crispy Chicken Strips
INGREDIENTS 4 oz chicken tenders thinly sliced
Green season to taste Salt and pepper to taste
2 tbsp vegetable oil
METHOD
Season chicken using green seasoning , salt and pepper
In a small frying pan , place oil over medium heat and pan-fry chicken until crispy
Beef tenderloin with red wine pan sauce
INGREDIENTS 2 * 4 oz beef tenderloin
1 tbsp oil 1 stick butter
Sprig of thyme Sprig of rosemary
METHOD Season beef with salt and pepper Place pan on fire until hot , add oil and wait to heat
Add steak to pan and cook undisturbed for 2 minutes
Flip steak and cook for one minute . Add butter , thyme and rosemary and using a spoon , baste steak for 1 minute Remove pan from heat . Cover and leave to rest , then serve .