Scotch Fillet Recipe with Fennel and Herb Butter
For a summer barbecue, Angela Casley's scotch fillet recipe is perfect
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 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.
SCOTCH FILLET RECIPE WITH FENNEL AND HERB BUTTER
• 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.