Minute Steak Forestiere with Deep Fried Herb Butter

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

  • 4 × 120g Beef fillet portions
  • 50ml Clarified butter
  • 16 pi

Method

Place the beef fillets, one piece at a time, between 2 sheets of cling-film. Using a meat mallet, gently bat out the meat to a diameter of 13cm, ensuring an even thickness. Place a 12cm pastry ring in