Scotch fillet with fennel and herb butter

Babiche Martens

When I buy a fillet of beef it will sit in the fridge for four days to ensure it is well aged before cooking. If a whole fillet is too big for you, slice it and freeze in portions ready for a quick thaw as required. This fennel and herb butter is all that is needed to bring it to life, along with a salad and fresh new potatoes. This butter is also delicious on hot corn. A golden rule to remember when barbecuing meat or fish is that it will be ready to turn when it starts coming away from the hotplate. If you turn it too early, it will stick.

Ingredients

1 tsp	Fennel seeds
75 g	Butter, room temperature (Main)
1 tsp	Chopped rosemary, or thyme
1	Garlic clove, crushed
1 tsp	Lemon zest
4	Scotch fillet steaks (Main)
1 Tbsp	Oil

Directions

1. In a dry frying pan toast the fennel seeds until fragrant, about 1 minute.
2. Place into a mortar and pestle and crush. Add the butter, herbs, garlic, zest and seasoning mixing well. Lie a piece of baking paper on the bench, place the butter on it and mould into a log. Wrap, twisting the ends and refrigerate until needed.
3. Heat a barbecue to a high heat. Rub the steak with oil and cook for 3 or 4 minutes each side until done to your liking.
4. Serve with a slice of butter on top.