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Eye Fillet with Three-herb Butter and Steakhouse Chips

Prep Time:

Cook Time:


4 Servings


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

Three-herb Butter:

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.

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