Fillet steak with lemon-thyme butter and olive oil mash

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Serves 4

80g butter, softened
2 garlic cloves, crushed
1 tbs lemon thyme leaves
2 tsp Dijon mustard
1/4 cup (50g) pimento-stuffed green olives, thinly sliced
1 tbs capers, drained, chopped
1 tsp olive oil
4 (about 800g) beef fillet steaks
Mixed salad leaves, to serve

Olive oil and lemon mash
4 (about 600g) sebago potatoes, peeled, quartered
2 garlic cloves
1/2 cup (125ml) extra virgin olive oil
1/4 cup (60g) crème frâiche
2 tbs lemon juice

1. Combine the butter, garlic, thyme, mustard, olives and capers in a small bowl. Season with ground black pepper. Place on a small square of baking paper and shape into a 10cm log. Roll to enclose butter mixture and shape into a log. Place in the freezer for 30 minutes to firm.
2. Meanwhile, to make the olive oil mash, place the potatoes and garlic cloves in a large saucepan and cover with cold water. Place over high heat. Bring to the boil. Cook for 15 minutes or until potatoes are tender. Drain well. Return to the pan and use a potato masher or fork to mash until smooth. Add the oil, crème frâiche and lemon juice and stir to combine. Taste and season with salt and pepper.
3. Season the steaks with salt and pepper. Heat the oil in a large frying pan over high heat. Add the steaks and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
4. Spoon the mash onto serving plates. Top with beef and a slice of the butter. Serve with mixed salad leaves, if desired.

Styling: Michelle Noerianto  Photography: Ben Dearnley