Beef Fillet with Beurre Maitre d’Hotel

Steak

Beurre Maitre D’Hotel:
100g butter at room temperature
2 tablespoons of chopped parsley
Juice of half a lemon
Salt and pepper

Method:

Combine all the Beurre ingredients with a wooden spoon. Spread cling wrap out on the table, take the mixed Beurre and form into a log and place on cling wrap and then roll up. Pop the log into the freezer.

When your butter is solid, just cook your steak the way you like it then cut thin slices of the Beurre and put it on top of your steak.

Ingredients from:

• Wotton Valley Beef, Beltie Beef or Spring Hill Beef
• Over the Moon Milk
• Ourimbah Orchards