Butter-basted eye fillet with garlic and thyme.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 eye fillet steaks, 180–220 g each, about 3 cm thick
- 1 tbsp neutral oil
- 30 g butter
- 2 garlic cloves, crushed
- 4 thyme sprigs
- Salt and black pepper
Method
- Pat steaks dry and season. Heat a heavy pan over high heat and add oil.
- Sear for about 2–3 minutes per side, then reduce heat and add butter, garlic and thyme. Baste for 1–2 minutes, turning as needed.
- Check the centre with a thermometer. For a fully specified food-safety target, cook to 63°C and rest at least 3 minutes; these timings are a guide, not a doneness test.
- Rest 5–8 minutes, slice and spoon over the pan butter.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
