Eye Fillet With Three Herb Butter And Steakhouse Chips

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Dress up tender steaks with three-herb butter.

The ingredient of Eye Fillet With Three Herb Butter And Steakhouse Chips

• 1kg pkt frozen chunky chips
• 1 tbs olive oil
• 2 tsp dried italian herbs
• 4 x 160g eye fillet steaks
• watercress sprigs to serve
• 125g butter at room temperature
• 2 tbs chopped fresh continental parsley
• 1 tbs chopped fresh dill
• 1 tbs chopped fresh tarragon
• 1 garlic clove crushed
• 2 tsp worcestershire sauce
• 1 tsp dijon mustard

The Instruction of eye fillet with three herb butter and steakhouse chips

• to make the three herb butter use a fork to mash the butter parsley dill tarragon garlic worcestershire sauce and mustard in a bowl until well combined spoon the butter mixture along the centre of a piece of plastic wrap and roll up to form a log twist the ends to secure chill in the fridge for 30 minutes or until firm
• meanwhile cook the chips following packet directions
• heat a large frying pan over medium high heat combine the oil and italian herbs in a bowl season brush the steaks with the oil mixture and cook for 4 5 minutes each side or until cooked to your liking rest for 10 minutes
• cut the three herb butter into slices top the steaks with a slice of three herb butter and serve with the chips and watercress

Nutritions of Eye Fillet With Three Herb Butter And Steakhouse Chips

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