Fillet Steaks with Lemon-Parsley Butter

Barbecue

Fillet steaks, about 25mm thick (one per person)

Extra-virgin olive oil

½teaspoon salt

½teaspoon freshly ground black pepper

For the butter:

4 tablespoons unsalted butter

1 tablespoon finely chopped fresh Italian parsley

1 teaspoon fresh lemon juice

¼teaspoon grated lemon zest

¼teaspoon salt

¼teaspoon freshly ground black pepper

Using the back of a fork, mash the butter ingredients together and stir until evenly mixed. Cover and refrigerate the butter mixture until ready to serve.

Lightly brush or spray both sides of the steak with oil. Season evenly with the salt and pepper. Barbecue the steaks for 4 to 5 minutes each side, or until they are cooked as desired. Transfer each steak to a serving plate and place a tablespoon of the butter on top to melt.

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