21 February 2024

Scotch Fillet W. Herb & Fennel Butter

Scotch Fillet W. Herb & Fennel Butter

Course Main Dish
Cuisine Modern Australian
Servings 4


  • 1 tsp Fennel seeds
  • 75 g Butter room temperature (Main)
  • 1 tsp Chopped rosemary or thyme
  • 1 Garlic clove crushed
  • 1 tsp Lemon zest
  • 4 Scotch fillet steaks
  • 1 Tbsp Oil


  • In a dry non stick pan toast the fennel seeds until fragrant, about 1 minute.
  • Place into a mortar and pestle and crush. Add the butter, herbs, garlic, lemon zest and seasoning mixing well.
  • Place a piece of baking paper on the bench, place the butter on it and mould into a log. Wrap, twisting the ends and refrigerate until needed.
  • Heat a barbecue or griddle pan to a high heat. Rub the steak with oil and cook for 3 or 4 minutes each side until done to your liking.
  • Serve with a slice of butter on top and roast chat potatoes
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