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
SCOTCH FILLET RECIPE WITH FENNEL AND HERB BUTTER
Serves 4
• 1 tsp fennel seeds
• 75g butter, room temperature
• 1 tsp chopped rosemary or thyme
• 1 clove garlic, crushed
• 1 tsp lemon zest
• Salt and freshly ground pepper
• 4 x scotch fillet steaks
• 1 Tbsp oil
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 BBQ 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.
