Instructions: This succulent combination of fresh, baby beef and vegetable stuffing, balanced by a delicate mustard sauce, is a gourmands delight - easy to prepare and full of rich contrasting tastes.

4 beef fillets
Stuffing
2 tablespoons Kerrygold Irish Butter
2 ounces (2 strips) Galtee/Shannon Traditional Irish Bacon, diced 1 medium onion, finely diced
1 small carrot, finely chopped
4 small button mushrooms, finely chopped 1 tablespoon heavy cream
1 clove of garlic, crushed
2 1/2 ounces fresh spinach, cooked and drained Salt and pepper to taste

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 Irish Whole Grain Mustard Sauce. Serve with red potatoes and vegetable of choice.

Irish Whole Grain Mustard Sauce
2 tablespoons Kerrygold Irish Butter
1 medium onion, chopped
1 garlic clove, chopped
2 teaspoons Lakeshore or Dalkey Irish Whole Grain Mustard 1/2 cup white wine
1 cup chicken stock
1 cup cream
Salt and pepper to taste

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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