With Fenit Parsnips and Killarney Honey.

Serves 4

1 large onion, sliced finely
225g butter
Salt and freshly ground black pepper
2 medium parsnips, peeled
300ml cold water
300ml milk
Drizzle of Killarney Honey
200ml cream
4 slices white bread (crusts removed)
Poppy seeds
20g melted butter
8 baby carrots, peeled
Knob of butter
4 x 6oz North Kerry beef fillets
Nasturtium leaves and chive flowers to garnish


1. Slowly cook the onion in the 225g butter until caramelised. Cool and blend until smooth. Season and chill.

2. Cook the parsnips in water and milk until soft. Drain. Blend with honey and cream until smooth. Season. Place half the mixture in a squeezy bottle. Place the rest in a small saucepan ready to reheat.

3. Sprinkle the bread with poppy seeds, roll them out flat, cut into shapes (see photograph), brush with melted butter and bake at 190C/375F/gas 5 for 6-7 mins.Boil the baby carrots in salted water carrots for 6-8 mins.

4. Heat a heavy frying pan over high heat. Add a knob of butter. Cook each beef fillet to your liking (rare – 2-3 mins on each side, 5-6 mins for medium, 8-10 mins for well-done). Rest on a plate.

5. Reheat the parsnip cream in the saucepan. Place a dollop of warm parsnip cream on each plate. Place a beef fillet on top. Top with onion butter mixture and add a crouton. Squeeze a few dots of cold parsnip cream around plate. Garnish with nasturtium leaves and chive flowers. Serve with baby carrots.