Scotch Fillet with Fennel and Herb Butter
Serves 4
Ingredients
- 1 tsp fennel seeds
- 75 g butter, room temperature
- 1 tsp chopped rosemary or thyme
- 1 garlic clove, crushed
- 1 tsp lemon zest
- 4 scotch fillet steaks
- 1 tbsp Oil
Method
- In a dry frying pan toast the fennel seeds until fragrant, about 1 minute.
- Place into a mortar and pestle and crush.
- Add the butter, herbs, garlic, zest and seasoning mixing well.
- Lie a piece of baking paper on the bench, place the butter on it and mould it into a log.
- Wrap, twisting the ends and refrigerate until needed.
- Heat a barbecue to high heat.
- Rub the steak with oil and cook for 3 or 4 minutes on each side until done to your liking.
- Serve with a slice of butter on top.
Recipe from eatwell.co.nz
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