Name: Fillet steak with lemon-thyme butter and olive oil mash
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 80g butter, softened; 2 garlic cloves, crushed; 20.00 ml lemon thyme leaves; 11.80 gm Dijon mustard; 50g olive; 20.00 ml capers, drained, chopped; 4.60 gm olive oil; 4 (about 800g) beef fillet steaks; Mixed salad leaves, to serve; 4 (about 600g) sebago potatoes, peeled, quartered; 2 garlic cloves; 125ml olive oil; 60g creme fraiche; 42.00 gm lemon juice

Fillet steak with lemon-thyme butter and olive oil mash

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Elevate fillet steak with zesty lemon-thyme butter and luxurious olive oil mashed potatoes.

Ingredients:

80g butter, softened
2 garlic cloves, crushed
20.00 ml lemon thyme leaves
11.80 gm Dijon mustard
50g olive
20.00 ml capers, drained, chopped
4.60 gm olive oil
4 (about 800g) beef fillet steaks
Mixed salad leaves, to serve
4 (about 600g) sebago potatoes, peeled, quartered
2 garlic cloves
125ml olive oil
60g creme fraiche
42.00 gm lemon juice

Instructions:

Mix butter, garlic, thyme, mustard, olives, capers, and a pinch of black pepper in a bowl. Shape into a 10cm log on a piece of parchment paper. Roll tightly and freeze for 30 minutes to set.
To prepare the olive oil mash, simmer potatoes and garlic in a saucepan filled with cold water until the potatoes are tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in olive oil, creme fraiche, lemon juice, salt, and pepper.
Season the steaks generously with salt and pepper. Heat the oil in a large frying pan over high heat, then sear the steaks for 2-3 minutes on each side for a perfect medium cook, or until they reach your desired level of doneness. Transfer the steaks to a plate, cover tightly with foil, and let them rest for 5 minutes before serving.
Transfer the creamy mashed potatoes onto individual serving plates. Layer with the savory beef and a pat of rich butter. Optionally, accompany with a side of crisp mixed salad leaves.

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