Ingredients

• 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

Method

Garlic Butter

1. Make sure the butter is soft and mix in the grated garlic and chives.
2. Season with a little salt and pepper
3. Take an A5 size piece of grease-proof paper and put the butter in a long mound along the short edge.
4. Roll this up into a sausage shape so that you have a little cylinder of butter.
5. Twist up the ends and put in the fridge for an hour to chill.

Steak

1. Tidy up the steaks by cutting off any excess fat and sinew
2. Heat a large non-stick frying pan until it is smoking hot
3. Rub the steaks on both sides with olive oil and season with a little salt
4. Cook the steaks for three minutes each side.
5. During the last couple of minutes, add the teaspoon of butter and baste the steaks with this.
6. The steaks should have a nice colour on each side and be medium pink in the middle.
7. 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.
8. The steaks should be tender and juicy. Pour any juices from the plate over the steak when you serve them.