Serves 2

Ingredients

• 1 tablespoon olive oil
• 2 x Our farm Angus Beef scotch fillet steak  
• 120g meat emporium bone marrow butter
• 1kg potatoes, peeled, roughly chopped
• 1 cup (250ml) milk, warmed
• ½ cup parsley leaves, chopped
• 3 sprigs spring onion, white part sliced

Method

Step 1

To make the potato mash, cover potatoes in a saucepan with salted cold water, bring to the boil, then simmer for 15-20 minutes until tender. Drain in a colander. Add half the butter and warm milk to the pot and mash until smooth. Fold through the parsley and spring onion and season with salt flakes.

Step 2

Drizzle steak with oil and season with salt flakes and cracked pepper.

Step 3

Heat a chargrill pan to high and cook steak for 4 minutes on each side or until charred and cooked to your liking. Remove from the pan and wrap in foil to rest for 10 minutes.

Step 4 

To serve, dollop mash potato onto a serving dish, top with steak and remaining bone marrow butter. Enjoy.

 Serves 4-6

Ingredients

• 1kg piece of Beef Eye Fillet,
• ½  cup Meat emporium chimichurri
• 1 tablespoon olive oil
• 10 slices prosciutto

Method

Step 1

Pour half the chimichurri sauce over the beef and massage all over, place into the fridge to marinate for 2 hours.

Preheat the oven to 200°C.

Step 2

Heat oil in a large frypan over medium heat and cook beef on all sides until browned.

Step 3

Using a large piece of cling wrap, place prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle.

Step 4

Place the beef onto the prosciutto slices, roll up to enclose the beef and place back into the fridge for 1 hour to hold its shape. 

Step 5

Remove beef from the fridge and discard cling wrap, place the beef, seam-side down, into a lined roasting pan. roast for 30 minutes for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest.

To serve, slice the beef and drizzle with remaining chimichurri and enjoy.