Beef Eye Fillet Steaks with Blue Cheese Butter
Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging, rub with oil. Season with salt and pepper. Allow to bloom at room temperature for 10 mins.
Combine butter, blue cheese, chives and nutmeg in a small bowl. Spoon into plastic wrap and roll into a cylinder. Twist ends to seal. Chill in fridge for 10 mins.
Heat a skillet, fry-pan or BBQ plate over med-high heat. Grill the beef for 4 mins on one side. Turn and grill for a further 3 mins the next, turn and sear the sides for 1 min, for med-rare.
Remove beef from the pan and transfer to a dish, cover loosely with foil and allow to rest for 5 mins.
Thinly slice the beef across the grain and arrange on a serving plate. Top with dabs of the blue cheese butter.
King of all cuts and aged with care, our Beef Eye Fillet Steaks promise to be exquisitely tender and succulent.