Australian Cooking with the Weber® Q.TM

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Fillet Steaks with Lemon-Parsley Butter
Barbecue Fillet steaks, about 25mm thick (one per person) Extra-virgin olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper For the butter: 4 tablespoons unsalted butter 1 tablespoon finely chopped fresh Italian parsley 1 teaspoon fresh lemon juice ¼ teaspoon grated lemon zest ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Using the back of a fork, mash the butter ingredients together and stir until evenly mixed. Cover and refrigerate the butter mixture until ready to serve. Lightly brush or spray both sides of the steak with oil. Season evenly with the salt and pepper. Barbecue the steaks for 4 to 5 minutes each side or until they are cooked as desired. Transfer each steak to a serving plate and place a tablespoon of the butter on top to melt. 13
Page 1 and 2: Australian Cooking with the Weber
Page 3 and 4: Contents How to get the best from y
Page 5 and 6: eady for roasting. You can now plac
Page 7 and 8: Problem. Black residue from the coo
Page 9 and 10: Barbecue on Breakfast Plate Eggs Ba
Page 11 and 12: Roast on Roasting Trivet Butcher-pr
Page 13: Roast on Roasting Trivet Butcher-pr
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Page 21 and 22: Roast on Roasting Trivet Number 18
Page 23 and 24: and Tarragon Barbecue Boneless chic
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Page 29 and 30: Lamb loin or chump chops 12mm to 15
Page 31 and 32: Weber ® Q TM Accessories Stainless
Page 33 and 34: Premium Hotplate The porcelain coat
Page 35 and 36: Digital/Remote Meat Thermometer The

Australian Cooking with the Weber® Q.TM

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