Stuffed Fillet Steak with Chilli and Parsley Butter
By Cook ExpressEasy-peasy inspiration for after-work meals and simple entertainingTime and servings
Ingredients
5 total- 4 sirloin steaks, cut to a minimum 2.5cm (1in) thick
- 125 g of cream cheese
- 75 g of salted butter
- 1 tsp of chilli flakes
- 2 tbsp of fresh flat-leaf parsley, finely chopped
Method
3 stepsStep 1
To make the chilli and parsley butter, mix together all the ingredients in a bowl until well combined. Form into a sausage shape, and place on a piece of greaseproof paper. Roll up into a tube, twist each end of the paper, and chill for 30 minutes while you prepare and cook the steak.
Step 2
Heat the barbecue or charcoal grill until hot. Take each fillet steak and, using a thin pointed knife (a boning knife is perfect), pierce the side and move the knife from side to side to create a cavity, trying not to increase the size of the opening too much. Using your fingers, push a portion of the cream cheese into each opening. Do not overstuff.
Step 3
Season the steaks and grill them on the barbecue over a high heat for 3 minutes on each side, turning only once. Remove to a plate, and leave to rest in a warm place for 5 minutes. Serve on a bed of baby spinach leaves with a knob of the chilli and parsley butter on top.