Grilled Fillet of Irish Hereford Prime Beef with Mashed Potatoes and Guinness Jus

Wed, 12 March 2025

Ingredients:

For the Beef:

• 2 Hereford prime beef fillets (around 200g each)
• Olive oil for brushing
• Salt and freshly ground black pepper

 

For the Mashed Potatoes:

• 500g potatoes (peeled and cut into chunks)
• 50g butter
• 50g spring onions
• 100ml milk (or cream for a richer mash)
• Salt and freshly ground black pepper

 

For the Guinness Jus:

• 250ml Guinness stout
• 1 small onion (finely chopped)
• 1 clove garlic (minced)
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 1 cup beef stock
• Olive oil
• Salt and freshly ground black pepper

 

Instructions:

Prepare the Mashed Potatoes:

• Place potatoes in a large pot, cover with water, and add a pinch of salt.
• Bring to a boil and cook until tender (about 15-20 minutes).
• Drain the potatoes and return them to the pot.
• Add butter, Spring onion, milk, salt, and pepper, then mash until smooth. Keep warm.

 

Prepare the Guinness Jus:

• In a saucepan, heat a drizzle of olive oil over medium heat.
• Add the chopped onion and garlic, and cook until softened.
• Stir in the brown sugar, Worcestershire sauce, balsamic vinegar, and tomato paste.
• Pour in the Guinness and beef stock, then bring to a boil.
• Reduce heat and simmer until the sauce thickens (about 20 minutes).
• Season with salt and pepper to taste. Keep warm.

 

Grill the Beef Fillets:

• Preheat your grill to medium-high heat.
• Brush the beef fillets with olive oil and season with salt and pepper.
• Grill the fillets for about 4-5 minutes per side (or until they reach your desired level of doneness).
• Let the beef rest for a few minutes before serving.

 

Plate and Serve:

• Place a generous spoonful of mashed potatoes on each plate.
• Top with the grilled beef fillet.
• Drizzle the Guinness jus over the beef and potatoes.
• Garnish with fresh herbs if desired, and serve immediately.