Brush the steaks with olive oil. Mix the salt and pepper together and roll the steaks in it to coat.
Preheat a heavy frying pan over a medium heat. Dice the chilled butter. Juice the lemon. Destalk and chop the parsley.
Dry-cook the oiled and seasoned steaks in the pan, giving the first side 2 minutes and the other 1 minute. Transfer to a warmed serving dish and keep warm.
Turn the heat up under the pan and pour in the consommé and lemon juice. Boil rapidly until the liquid become syrupy.
Off the heat, add the parsley and then the butter pieces, swirling in to liaise the sauce.
Pour the sauce over the steaks and serve at once.
© 1995 Alastair Little. All rights reserved.