Method

• Prepare the steaks by seasoning them with salt and pepper and oil, pressing it firmly into the steaks on each side
• Prepare the persillade by finely chopping the parsley, shallot and garlic and mix them together
• Set aside
• Heat a large heavy-based pan on a medium-high heat
• Place the steak into the hot pan and cook without touching it for 1 ½ minutes on each side for rare, 3 minutes for medium rare or 4 minutes for medium
• Add the butter and let it go foamy and the aroma goes nutty
• Spoon butter over the steak and remove the steak when cooked and put onto a warm plate and keep warm so you can finish off the sauce
• Quickly add the persillade to the pan
• Then add the water and lemon juice and simmer for 10 seconds
• Pour over the persillade and meat juices over the steak and serve right away!