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How to make Eye fillet with three herb butter and steakhouse chips

Yield = 4
Prep time: 0:50
Cook time: 0:10
Total time: 1:00

Ingredients

  • 1kg pkt frozen chunky chips
  • 1 tbs olive oil
  • 2 tsp dried Italian herbs
  • 4 x 160g eye fillet steaks
  • Watercress sprigs, to serve

Three-herb butter

  • 125g butter, at room temperature
  • 2 tbs chopped fresh continental parsley
  • 1 tbs chopped fresh dill
  • 1 tbs chopped fresh tarragon
  • 1 garlic clove, crushed
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Method

  • Step 1 To make the three-herb butter, use a fork to mash the butter, parsley, dill, tarragon, garlic, Worcestershire sauce and mustard in a bowl until well combined. Spoon the butter mixture along the centre of a piece of plastic wrap and roll up to form a log. Twist the ends to secure. Chill in the fridge for 30 minutes or until firm.
  • Step 2 Meanwhile, cook the chips following packet directions.
  • Step 3 Heat a large frying pan over medium-high heat. Combine the oil and Italian herbs in a bowl. Season. Brush the steaks with the oil mixture and cook for 4-5 minutes each side or until cooked to your liking. Rest for 10 minutes.
  • Step 4 Cut the three-herb butter into slices. Top the steaks with a slice of three-herb butter and serve with the chips and watercress.