Eye fillet with herb butter recipe
Ingredients:Gluten-free, egg-free, nut-free
4 (about 150g each) eye fillet steaks
100g butter, softened
½ teaspoon dried oregano leaves
½ teaspoon dried thyme leaves
1 clove garlic, crushed
¼ cup freshly grated parmesan cheese
½ teaspoon sea salt
For the herb butter, combine butter, herbs, garlic, parmesan and salt in a bowl, mix well to combine.
Spoon the butter mixture onto a piece of plastic wrap, fold wrap over butter and roll into a sausage shape about 2cm diameter.
Refrigerate for at least 2 hours or put in the freezer for 30 minutes.
Heat a non-stick frypan over high heat and cook steaks for 3-4 minutes each side for medium or until cooked to your liking.
Set aside to rest for a few minutes.
Unwrap butter and slice into rounds about 5mm thick. Serve each steak topped with a slice of butter — it will melt and make a beautiful sauce.
Okay, so it was raining and dark when I made the herb butter and I didn’t go out to the herb garden. This is why you should have dried herbs in the pantry! If you are using fresh herbs, use at least a tablespoon of each.
Leftover herb butter will keep in the fridge for a couple of weeks — use in baked potatoes, stir through mash or soups.