CHARGRILLED STEAK AND GARLIC BUTTER

Serves 4 Prep and cook time 26 minutes (+ resting time)

For the garlic butter, melt 20g butter in a small saucepan over medium heat. Place 4 crushed garlic cloves and 2 finely chopped French shallots in the saucepan with the melted butter and cook for 2-3 minutes or until fragrant. Remove from heat. Stir in 1 teaspoon each Dijon mustard and paprika. Transfer mixture to a bowl and cool. Beat in 180g softened butter, 1 tablespoon each finely chopped fresh parsley and tarragon, 2 teaspoons chopped fresh thyme and season. Set garlic butter aside. Preheat a chargrill pan on high. Brush 4 Highland Park Beef Scotch Fillet steaks with a little vegetable oil. Season to taste and chargrill for

5-6 minutes, turning once (cook a little longer for medium and well-done). Transfer steaks to a plate and rest, loosely covered with foil, for 5 minutes. Serve topped with garlic butter and accompanied with French fries and rocket, if desired.

TIP: Test if steak is cooked by pressing with tongs, but never cut the meat, as juices will be lost.