Beef Fillet with Chorizo Butter

Ingredients

4 (200gm) Barossa Fine Foods Beef Fillet Steaks

Sea Salt

Black Pepper

Olive Oil

Chorizo Butter

1 Barossa Fine Foods Chorizo

250gm Butter

1 tbls Thyme leaves

1 tsp Smoked Paprika

Sea Salt Black Pepper

Cooking Method

Remove the butter from the fridge and allow to soften. To prepare the chorizo, roughly chop the chorizo into pieces, place into a small food processor and process until the chorizo is a medium to fine crumb.

Place the chorizo into a cold fry pan (do not add any oil) & cook over a medium heat until crispy, drain on paper towel & place into the fridge until cold.

In a large bowl, place the butter, chopped thyme, paprika , sea salt and pepper. Add the chorizo crumb and mix together with a fork until all ingredients are combined and the butter is light and fluffy.

Place a sheet of baking paper on the bench and spoon the mix along one edge of the paper, roll up

the paper into a thick cigar shape and twist the ends, place in the fridge for a couple of hours to firm up before use. Once set cut off slices and serve at room temperature.

Cook’s Tip

This butter will keep well in the fridge for 5 days and may also be frozen.