Beef Fillet with Tarragon Butter

Total Cook/Prep Time: 45 mins

 

INGREDIENTS

400g Rainbow Meats Desiree Chat Potatoes
1 tbs olive oil, plus extra, to brush
4 x 150g (4cm-thick) Rainbow Meats beef eye fillets, at room temperature
4 long, thin slices prosciutto
2 bunches asparagus, trimmed
80g baby rocket leaves

Tarragon butter:
100g butter, at room temperature
4 anchovy fillets, finely chopped
2 cloves garlic, crushed
2 tbs green peppercorns, (see note) drained, roughly chopped
1/4 cup finely chopped tarragon
1 lemon, zested

DIRECTIONS

STEP 1: To make tarragon butter, combine all ingredients in a bowl. Place a small sheet of baking paper on a work surface. Spoon butter mixture onto paper and form an 8cm-long log. Roll paper over filling to enclose, twisting ends to seal. Refrigerate for 15 minutes or until firm.

STEP 2: Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to the boil over high heat, then cook for 15 minutes or until just tender. Drain well.

STEP 3: Preheat barbecue grill to high. Place 1 beef fillet on a work surface. Wrap 1 slice prosciutto around edge of fillet. Repeat with remaining beef and prosciutto. Brush both sides of each fillet with extra oil. Season.

STEP 4: Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.

STEP 5: Meanwhile, cut butter into 2cm-thick slices. Stand for 5 minutes to bring to room temperature.

STEP 6: Gently smash potatoes. Drizzle oil over potatoes and asparagus, season and cook on the barbecue grill, turning, for 5 minutes or until lightly charred and asparagus is tender.

STEP 7: Divide potatoes, asparagus and rocket among plates. Top with beef and a slice of tarragon butter to serve.