Eye Fillet With Three-herb Butter

•  4 x 160g eye fillet steaks
•  Watercress sprigs, to serve

Three-herb butter

•  125g butter, at room temperature
•  2 tbs chopped fresh continental parsley
•  1 tbs chopped fresh dill
•  1 tbs chopped fresh tarragon
•  1 garlic clove, crushed
•  2 tsp Worcestershire sauce
•  1 tsp Dijon mustard
• Step 1
  To make the three-herb butter, use a fork to mash the butter, parsley, dill, tarragon, garlic, Worcestershire sauce and mustard in a bowl until well combined. Spoon the butter mixture along the centre of a piece of plastic wrap and roll up to form a log. Twist the ends to secure. Chill in the fridge for 30 minutes or until firm
  1. Step 2
     Season. Brush the steaks with the oil mixture and cook for 4-5 minutes each side or until cooked to your liking. Rest for 10 minutes.
  2. Step 3
     Cut the three-herb butter into slices. Top the steaks with a slice of three-herb butter and serve with the chips and watercress.
  3. 
     

Prawn and Chorizo starter

•  2 large chorizo sausages, thinly sliced
•  125ml (1/2 cup) olive oil
•  6 garlic cloves, crushed
•  2kg medium green tiger prawns, peeled leaving tails intact
•  1/2 cup chopped fresh parsley
•  Lemon wedges, to serve
•  Bruschetta bread, to serve
• Step 1
  Heat a large non-stick frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel.
• Step 2
  Reduce heat to low. Add the oil and garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook, stirring occasionally, for 4-5 minutes or until the prawns curl and change colour. Add the chorizo and parsley to the pan and stir to combine.
• Step 3
  Divide the prawn mixture among serving bowls. Serve with lemon wedges and bruschetta bread.