Steak with Herbed Butter and Spinach

Preparation time 10 minutes | Serves 4



  • 4 good quality steaks, preferably pasture fed and aged Herbed Butter
  • Sea salt
  • Extra Virgin Olive Oil
  • Herbed butter: 250 g good quality Butter we suggest Lescure butter 1 clove garlic crushed 2 anchovy fillets finely chopped Juice of a lemon ¾ cup each mixed herbs such as parsley, thyme, tarragon Salt and Pepper
  • Spinach: 2 bunches English Spinach thoroughly washed and drained, stems removed and roughly chopped 1 clove garlic sea salt and pepper



  1. Herbed Butter
    Experiment with different ingredients including herbs and shallots. Use flavoured butters on BBQ meats and with roasts. Freeze extra butter remove 30 minutes before use to soften.
    Blanch the herbs for 1 minute in boiling water, drain and refresh under cold water.
    Process butter and all the other ingredients in a blender.
    Roll in foil into a sausage shape, place in a container and refrigerate.

  2. Steak
    Heat pan over high heat add oil and heat until smoking.
    Fry steak on both sides until pink.
    Remove from pan, top with slice of herbed butter and allow steak to rest for a few minutes while cooking spinach.

  3. Spinach
    Using pan that the steak was cooked in heat over medium high heat.
    Add olive oil, briefly saute garlic then add spinach.
    Saute until cooked, add salt and pepper to taste.

  4. Plate spinach and top with steak. Serve with roast, mashed or baked potatoes.

    Recipe courtesy of Wiffens.



  • WHAT’S IN SEASON: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.