Beef Fillet With Chorizo Butter

Published 1st January, 2019

Cuisine: Australian   Serves: 2

Preparation: 45 Mins   Cooking: 10 Mins


  • 2 x 200gm Barossa Fine Foods MSA Graded Beef Fillet Steaks
  • Sea Salt
  • Black Pepper
  • Olive Oil

Chorizo Butter

  • 1 Barossa Fine Foods Chorizo
  • 250gm Butter
  • 1 tbls Thyme leaves
  • 1 tsp Smoked Paprika
  • Sea Salt Black Pepper


Chorizo Butter

  1. Remove the butter from the fridge & allow to soften.
  2. 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.
  3. Place the chorizo into a cold fry pan (do not add any oil) & cook over a medium heat until crispy, drain on paper towel & place into the fridge until cold.
  4. 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.
  5. 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.
  6. Once set, cut off slices and serve at room temperature.

Beef Fillet Steaks

  1. Brush the steaks with oil & sprinkle with sea salt and pepper.
  2. Preheat a char grill, BBQ or heavy based pan to vey hot.
  3. 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.