Rosemary, thyme, garlic &. butter are four key ingredients to a super delicious, flavourful steak and are four ingredients I seldom cook without. Steak is rarely cooked in my kitchen as we prefer to cook it outside, on the ‘braai’ which is customary to our heritage and tradition.
In fact, ‘braai’ is such a big part of South-African tradition there is a day that has been dedicated to it. (Heritage Day.)
Although you can easily cook this recipe on the fire my preferred method is in a griddle pan on the stove.
A griddle pan uses less oil, ensures even cooking and provides those beautiful char marks we all find so very appealing. The compound butter enhanced and complemented the meat beautifully and since you serve the steak topped with extra butter, you don’t need a sauce.
ingredients | serves 4 | a little effort
for the fillet
4 portions beef fillet
8 rosemary stalks
16 thyme sprigs
3T olive oil
salt to taste
for the compound butter
130g butter, room temperature
handful fresh parsley, finely chopped
2 garlic cloves, crushed
zest of 1 lemon
1/2t crushed cumin seeds
1/4t red pepper flakes
1/2t onion powder
In a bowl, combine the compound butter ingredients and mix well using a wooden spoon. Lie a piece of clingfilm on a work surface and spoon the butter mixture onto the centre of the clingfilm. Roll the butter into a log and twist the ends to seal well.
Place into the freezer for at least one hour.
Tie the rosemary & thyme around the fillet steaks using cooking string.
Drizzle the steaks with the olive oil and gently rub it into the meat, around the herbs. Season with salt & pepper.
Slice the compound butter into rounds using a sharp knife and discard the clingfilm.
Cook the steak in a hot griddle pan, turning as you go. Add about half of the compound butter halfway through cooking to baste the steaks until you have reached the preferred doneness.
Rest the meat for at least ten minutes before serving, topped with a round of compound butter.