Beef Fillet With Chorizo Butter
Published 1st January, 2019
Cuisine: Australian Serves: 2
Preparation: 45 Mins Cooking: 10 Mins
Ingredients
- 2 x 200g Barossa Fine Foods MSA graded beef fillet steaks
- Sea salt
- Black pepper
- Olive oil
Chorizo Butter
- 1 Barossa Fine Foods chorizo
- 250g butter
- 1 tbsp thyme leaves
- 1 tsp smoked paprika
- Sea salt black pepper
Method
Chorizo Butter
- Remove the butter from the fridge & allow to soften.
- To prepare the chorizo, roughly chop the chorizo into pieces, place into a small food processor and process until the chorizo is a medium to fine crumb.
- Place the chorizo into a cold fry pan (do not add oil) & cook over a medium heat until crispy, drain on paper towel & place into the fridge until cold.
- In a large bowl, place the butter, chopped thyme, paprika , sea salt & pepper. Add the chorizo crumb and mix together with a fork until all ingredients are combined and the butter is light & fluffy.
- Place a sheet of baking paper on the bench & spoon the mix along one edge of the paper, roll up the paper into a thick cigar shape and twist the ends, place in the fridge for a couple of hours to firm up before use.
- Once set, cut off slices and serve at room temperature.
Beef Fillet Steaks
- Brush the steaks with oil & sprinkle with sea salt and pepper.
- Preheat a char grill, BBQ or heavy based pan to very hot.
- Cook the steaks for 3-4 minutes on each side, allow to rest before serving with chorizo butter, roasted cherry tomatoes & wilted spinach, garnish with fried sage leaves.
where to find us
- Find Barossa Fine Foods Beef Fillet and chorizo at select leading independent supermarkets, or visit your local Barossa Fine Foods retail store in South Australia.
