Ingredients:
50g butter, softened
30g Boursin cheese flavoured with garlic & herbs
1 tbsp fresh, chopped parsley
Salt & freshly ground black pepper
4 prime fillet beef steaks, each weighing about 200g
1 to tbsp olive oil
250g bundle asparagus, trimmed, blanched & drained
16 cherry tomatoes on the vine
Method:
1. Beat together the butter, Boursin, parsley and seasoning, and roll into a log using clingfilm. Chill until hard enough to cut into four slices.
2. Season the fillet steaks, brush lightly with olive oil and barbecue over Direct High heat for 3 to 5 minutes each side, turning once.
3. Remove the steaks from the barbecue, add a slice of Boursin butter, cover with foil and then leave to rest for 5 minutes. This allows the juices to settle (for a fuller flavour) and the butter to melt over the meat.
4. Toss the asparagus tips and cherry tomatoes in olive oil and place on the barbecue for a couple of minutes on each side. Season to taste and serve with the steaks.
Note: Boursin is French type of cream cheese, so for this recipe any other type of garlic-herb cream cheese can be used.