Mad Butcher's Butcher Est. 1971

+09 521 0903

Scotch fillet with fennel and herb butter

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
Serves : 4
Cooking time:

METHOD

  1. In a dry frying pan toast the fennel seeds until fragrant, about 1 minute.
  2. 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 into a log. Wrap, twisting the ends and refrigerate until needed.
  3. Heat a barbecue to a high heat. Rub the steak with oil and cook for 3 or 4 minutes each side until done to your liking.
  4. Serve with a slice of butter on top.

Recipe from eatwell.co.nz

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