Ingredients
• 1kg pkt frozen chunky chips
• 1 tbs olive oil
• 2 tsp dried Italian herbs
• 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
Method
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.
2. Meanwhile, cook the chips following packet directions.
3. Heat a large frying pan over medium-high heat. Combine the oil and Italian herbs in a bowl. 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.
4. Cut the three-herb butter into slices. Top the steaks with a slice of three-herb butter and serve with the chips and watercress.
