French Butter Steak with Creamy Chive & Pepper Sauce

Courtesy @chef Yumna

200g Steak Fillet @ Room Temperature.
Baste lightly with 2 T Olive Oil + Steak & Chops spice
2T cold butter in a hot pan. Allow to melt. Infuse with a sprig of Rosemary and some Basil leaves.
Add Steak and Butter Baste.
Allow to rest for 10 minutes.

SAUCE:

2 tablespoons butter sautéed with 1 tsp garlic
Add 2 Tblsp flour to make roux
Add salt, pepper, 1/2 cup milk, chopped chives.
6. Plate, Serve, Bismillah and Bon-Appetit!

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