Eye fillet with herb butter

Eye fillet with herb butter




Gluten-free, egg-free, nut-free

4 (about 150g each) eye fillet steaks
100g butter, softened
half a teaspoon dried oregano leaves
half a teaspoon dried thyme leaves
1 clove garlic, crushed
half a cup freshly grated parmesan cheese
half a 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 didnt 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.


Serving Suggestions


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