steakhouse scotch fillet with garlic herb butter.

A thick, juicy scotch fillet seared in cast iron, butter-basted and topped with a melting garlic herb butter.

Dietary: Gluten Free
Cooking Time: 10 minutes, plus resting
Serves: 1-2

Ingredients:
500g scotch fillet steak
1 tablespoon olive oil
Sea salt and cracked black pepper

Garlic Herb Butter:
60g unsalted butter, softened
1 garlic clove, finely grated
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon dijon mustard
1/2 teaspoon lemon juice
Sea salt and cracked black pepper

Method:
Take the steak out of the fridge 30-60 minutes before cooking and pat dry.
Rub with olive oil and season generously.
Mix the butter ingredients until smooth.
Heat a cast iron pan over high heat until very hot.
Cook without moving to build a crust: 3-4 minutes per side for medium-rare, 4-5 for medium.
In the final minute, add a knob of the butter and baste.
Rest for 8 minutes, then top with garlic herb butter and slice.

Notes:
Roll the butter into a log ahead of time for easy slicing.
Serve with crispy potatoes, a green salad or creamed spinach.

Storage:
Best served straight away. Garlic herb butter keeps in the fridge for up to 1 week or freezer for 3 months.