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Beef fillet with tarragon butter
Beef fillet with tarragon butter
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Enhance your grilled steak with flavorful tarragon butter topping.
Ingredients:
  • 400g chat potatoes
  • 18.20 gm olive oil, plus extra, to brush
  • 4 x 150g (4cm-thick) beef eye fillets, at room temperature
  • 4 prosciutto slices
  • 2 bunches asparagus, trimmed
  • 80g baby rocket leaves
  • 100g butter, at room temperature
  • 4 anchovy fillets, finely chopped
  • 40.00 ml green peppercorns, (see note) drained, roughly chopped
  • 62.50 ml tarragon, finely chopped
  • 1 lemon, zested
Instructions:
  • Make tarragon butter by mixing all ingredients in a bowl. Spread the butter onto a sheet of baking paper to form an 8cm-long log. Roll the paper around the butter, twisting the ends to seal. Chill in the refrigerator for 15 minutes until firm.
  • Place potatoes in a large saucepan and cover with cold salted water. Bring to a boil over high heat and cook for 15 minutes until tender. Drain well.
  • Get your barbecue grill nice and hot. Lay down the beef fillets on a flat surface. Wrap each fillet with a slice of prosciutto around the edges. Brush each side of the fillets with a bit of extra oil. Season to taste.
  • Sear beef for 3 minutes per side for a perfect medium-rare or your preferred doneness. Place on a plate, lightly cover with foil, and let it rest for 5 minutes.
  • Slice the butter into 2cm-thick slices and let it sit for 5 minutes to soften at room temperature.
  • Carefully crush the potatoes, then generously coat both the potatoes and asparagus with oil, season well, and grill on the barbecue, turning occasionally, for about 5 minutes until nicely charred and the asparagus is perfectly tender.
  • Arrange the potatoes, asparagus, and rocket on individual plates. Place the beef on top and add a slice of flavorful tarragon butter before serving.

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