POPE’S EYE WITH PARSLEY BUTTER

SERVES 6

20 MINUTES PREPARATION TIME

10 MINUTES COOKING TIME

100 g (3½ oz) butter, chopped and softened

1 bulb spring onion (scallion), coarsely chopped

1 French shallot, coarsely chopped

2 garlic cloves, finely chopped

¼ bunch of parsley, coarsely chopped

Salt and freshly ground black pepper

1 tablespoon sunflower oil

6 × 170 g (6 oz) pope’s eye steaks

THE PARSLEY BUTTER

Combine the butter, spring onion, shallot, garlic and parsley in a bowl. Season.

THE POPE’S EYES

Melt half of the parsley butter in a large frying pan with the sunflower oil over a high heat and sear the pope’s eye steaks, in batches, over a high heat.

Transfer to a plate, cover with foil and rest for 5 minutes.

Melt the rest of the butter in the frying pan and scrape up any bits from the bottom of the pan.

Thinly slice the pope’s eye steaks and spoon over the parsley butter.

SERVE WITH

Home-made chips (fries).