4 x 160g Mick's Meat Barn eye fillet steaks
1kg pkt frozen chunky chips
1 tbsp olive oil
2 tsp dried Italian herbs
Watercress sprigs, to serve
125g butter, at room temperature
2 tbsp chopped fresh continental parsley
1 tbsp chopped fresh dill
1 tbsp chopped fresh tarragon
1 garlic clove, crushed
2 tsp Worcestershire sauce
1 tsp Dijon mustard
Step 1 - 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.
Step 2 - Meanwhile, cook the chips following packet directions.
Step 3 - 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.
Step 4 - Cut the three-herb butter into slices. Top the steaks with a slice of three-herb butter and serve with the chips and watercress.