Beef Eye Fillet Steaks with Jalapeno Aioli

Place all ingredients into a blender or food processor and puree until smooth

Keep tasting to see if it needs more lime juice, or salt.

Refrigerate in an airtight container.

Have the fillet steaks at room temperature and blot dry with kitchen paper.

Brush them with a little olive oil and season with sea salt flakes. This gives the steaks a lovely seasoned crust.

Preheat a pan to hot before putting the steaks in! Don’t be tempted to put them in too early - they won’t get a lovely brown crust if you do.

When the steaks hit the pan, reduce the heat to medium.

Cook the steaks on one side until moisture begins to bead on top, then turn and cook the other side. Turn the steaks once only.

It’s important to let the steaks rest after cooking. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving.

Serve with a dollop of Jalapeno Aioli and a side of freshly grilled asparagus, or green beans & toasted almonds – depending on the season.