Serves: 2

Prep time: 45 min

Pair with: Australian Barossa Valley Shiraz, €8.99, available exclusively at Lidl.

What you’ll need

2 whole DELUXE Irish Hereford Fillet Steaks
2 whole organic Portobello mushrooms

1 tbsp rapeseed oil

For the garlic and herb butter

2 cloves garlic, crushed

1 cup mixed herbs (parsley, basil, chives)

For the red wine onions

2 whole red onions, chopped into wedges

Quarter cup Australian Barossa Valley Shiraz

1 tsp granulated sugar

1 tbsp rapeseed oil

1 tbsp DAIRY MANOR Butter

1 pinch Salt

What to do

Firstly, remove the fillets from the fridge and allow to come to room temperature while you start to prepare the rest of the ingredients.

Garlic and Herb Butter

1. Place the softened butter into your mixer, add in your herbs and crushed garlic. 

2. Pulse the mixture until the butter has turned slightly green from the herbs and there are speckles of herbs throughout rather than fully combined.

3. Scrape out all of the herb butter with a spatula and place in the middle of a sheet of parchment paper. Fold over the paper and tightly roll into a cylinder holding both ends to secure. 

4. Place into the fridge to harden until needed. You will have extra to use again for another time.

Red Wine Onions

1. Place a pan on medium heat and add 1tbsp of rapeseed oil. Allow to come up to temperature and add your wedges of red onions. This is a good time to add a pinch of salt to your onions to help them sauté and begin to soften. 

2. Stir regularly until translucent and add your red wine and sugar, allow for the red wine to reduce and be absorbed by the onions while you continue to stir. 

3. Once all your liquid is gone and the onions are caramelising, add the butter to finish and remove from the heat. These can be placed in a low oven to keep warm while preparing the rest of the ingredients, or reheated in the pan when needed.

Steak and Mushrooms

1. Heat your griddle pan on your stove, season your steak and mushrooms with salt and pepper and rub with oil while your pan is heating. Once your pan is hot, add your steaks and mushrooms to the pan. If you want to get the charred lines on your steak don’t move them and just turn when ready

Cooking times

Rare: 2½ mins each side 

Medium-rare: 3½ mins each side 

Medium: 4½ mins each side 

Well done: 5min each side

2. You can turn your mushrooms after a few minutes and cook on the other side. Once soft all the way through remove from the pan. 

To serve

Once the steaks have had your preferred cooking time, remove from the pan and place on the board to rest for 5 min while you gather the rest of the dish. Slice your butter and when you have plated your steaks, place a disk of butter on each steak. The butter will melt naturally creating a delicious sauce for your dish.