- 2x 200gm Fillet steaks approx 2cm thick
- 50gm butter + 1 tsp for the frying
- 1 clove of garlic, finely grated
- 1 tbsp chopped chives
- olive oil
- salt and pepper
- Make sure the butter is soft and mix in the grated garlic and chives.
- Season with a little salt and pepper
- Take an A5 size piece of grease-proof paper and put the butter in a long mound along the short edge.
- Roll this up into a sausage shape so that you have a little cylinder of butter.
- Twist up the ends and put in the fridge for an hour to chill.
- Tidy up the steaks by cutting off any excess fat and sinew
- Heat a large non-stick frying pan until it is smoking hot
- Rub the steaks on both sides with olive oil and season with a little salt
- Cook the steaks for three minutes each side.
- During the last couple of minutes, add the teaspoon of butter and baste the steaks with this.
- The steaks should have a nice colour on each side and be medium pink in the middle.
- And now the really important bit. Put the steaks on a warm plate topped with a coin of butter cut off the butter cylinder ( remove the paper first!), and cover with a sheet of cooking foil and rest them for at least 5 minutes.
- The steaks should be tender and juicy. Pour any juices from the plate over the steak when you serve them.