Eye Fillet with tasty butter

Ingredients

Tasty butter

• 100g unsalted butter, softened
• 1 french shallot, finely chopped
• 1 garlic clove, minced
• 3 anchovy fillets, finely chopped
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp paprika spice
• 1 tsp curry powder
• 2 tsp fresh dill, finely chopped
• 2 tsp fresh parsley, finely chopped

Salad dressing

• 3 tbs olive oil
• 1 tsp Dijon mustard
• 3 tsp red wine vinegar
• 1 french shallot, finely chopped

Steak

• 3 cups of butter leaf lettuce
• 2 Eye fillet steaks
• 3 tsp Tallow (see blog on how to turn beef fat into tallow) or use avocado oil or ghee

Directions

1. To start, make the butter to allow it to firm up in the fridge. Next, soften the butter without melting it and combine it with the above ingredients. Place the mixture on a sheet of cling wrap, and roll to form a log shape. Twist the ends, tuck under, and place in the fridge until ready to use. For best texture make the butter a few hours prior.
2. Bring the steaks to room temperature for 30 minutes and season them generously with salt and pepper. Preheat the oven to 110 degrees.
3. Prepare the salad dressing by mixing together olive oil, mustard, red wine vinegar, and French shallot. Season with salt and pepper and set aside.
4. Place the steaks in the oven and cook for 25 minutes for medium rare. 5 minutes before removing the steaks from the oven, heat a frying pan over high heat. Melt the tallow and sear the steaks on all sides for a total of 3 minutes.
5. Plate the steaks, toss the lettuce with the dressing, and serve with the tasty butter.

Nutrition