for 4 people

Herb butter

100 g	butter, soft
1 bunch	flat-leaf parsley
4 sprig	thyme, leaves torn off
¼ tsp	salt

Couscous

150 g	couscous
150 g	frozen peas, defrosted
½ tsp	salt
2 dl	water, boiling
1	organic lemon, grated zest and 2 tbsp of juice
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped

Meat

1 tbsp	olive oil
3	beef entrecôtes (each approx. 200 g)
½ tsp	salt
a little	pepper

How it's done

Herb butter

Place the butter in a measuring cup along with all the other ingredients up to and including the salt, puree. Place the herb butter on a piece of cling film, shape into a roll, refrigerate for approx. 30 mins.

Couscous

Mix the couscous and peas in a bowl, season with salt, mix. Pour boiling water over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork. Add the lemon zest and juice with the parsley and mint, mix.

Meat

Heat the oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove, wrap the steaks in foil and leave to stand for approx. 5 mins. Reduce the heat, wipe the cooking fat from the pan, add 2 tbsp herb butter to the same pan, melt.

To serve

Cut the remaining herb butter into slices. Carve the meat, serve with the couscous and herb butter.

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