Steakilicious! (photo by Rachel)
It is totally worth splashing out on a couple of good-quality steak fillets for this recipe – I used New Zealand steaks, which were wonderfully tender. Perfect with a roasted garlic potatoes, caramelized carrots and a good bottle of red.
- 2 good-quality fillet steaks, around 2cm thick
- 125 g soft butter
- 1-2 teaspoons Dijon mustard
- 1 tablespoon dried rosemary
- 1 tablespoon fresh parsley
- 1 teaspoon grated parmesan
- 1 clove garlic, finely chopped
- 40 g white breadcrumbs
- salt and pepper to taste
- Add butter to a bowl and stir until slightly foamy. Stir in mustard, rosemary, parsley, parmesan, garlic and breadcrumbs. Season with salt and pepper.
- Using a baking sheet, form the mixture into a roll, with a circumference of around 3cm. Leave to cool in the fridge for around 1 hour. Meanwhile, season the steaks.
- Remove the butter roll from the fridge and slice, to create around 1cm thick butter circles.
- In a pan, heat some vegetable oil in a pan. Ensure that the pan is very hot before adding the steaks. Fry for just over 2 minutes each side (for a medium steak) and transfer to an oven dish. Top the steak with the butter crust and transfer to a hot oven (around 190°C) for 2 minutes, until melted. Leave to rest for 3 minutes before serving.
OM nom nom. (photo by Rachel)
