Happy 4th of July - Beef Scotch Fillet Steak with Lemon Herb Garlic Butter Sauce | The Hanging Rice

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more economical and has a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is often cheaper and easier to find.

beef scotch fillet

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat; pork loin is often cheaper than beef.

Let the butter soften at room temperature (or microwave until softened but not melted).

Once softened, mix all the butter sauce ingredients in a large mixing bowl.

Roll the butter mixture in cling wrap and twist the ends to secure. Chill in the fridge or freezer to set.

Before cooking, let the steak rest at room temperature for 20 minutes. Season with a pinch of salt and black peppercorn.

Heat a pan over high heat and add oil, butter, garlic, and herbs.

Cook the steak for 2 minutes for rare, 3 minutes for medium rare, or 4-5 minutes for well done. Check doneness with a paring knife if needed.

Remove the steak from the pan and let it rest for 5-7 minutes.

Slice the chilled butter log and place a slice on top of the steak.

Put the steak in the oven at 160° Celsius for 1-2 minutes to melt the butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens