for 4 person

Lemon & mint butter

100 g	butter, soft
1	organic lemon, grated zest and 1 tsp of juice
2 tbsp	peppermint, finely chopped
½ tsp	salt
a little	pepper

Club steak

1 tbsp	olive oil
1	organic lemon, use grated zest and 1 tbsp of juice
1 tsp	liquid honey
2	club steaks (beef, approx. 450 g)
½ tsp	salt
a little	pepper

Vegetables

1 tsp	lemon juice
1 tbsp	olive oil
2	leek *-*
1	fennel, cut lengthwise into slices approx. 5 mm thick
¼ tsp	sea salt

How it's done

Lemon & mint butter

Combine the butter with all the other ingredients up to and including the pepper, then beat until fluffy for approx. 2 mins. using the whisk on a hand mixer. Shape the butter into a rectangle approx. 1 cm thick between cling film, cover and chill for approx. 30 mins. Cut into cubes and serve with the meat.

Club steak

Combine the oil, lemon zest, lemon juice and honey, coat the steaks with the marinade, season. Charcoal/gas/electric barbecue: Grill over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side. Cover the steaks and leave to rest for approx. 5 mins. Cut away the bones, carve the meat diagonally across the grain.

Vegetables

Combine the lemon juice and olive oil and use to coat the vegetables.

Charcoal/gas/electric grill: Grill the vegetables over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side, season with salt.

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