Prep time: 15-20 mins  
Cooking time: 20 mins  
Serves: 4 

Ingredients 

• 1kg Beef Eye Fillet  
• 1 Tbsp Mexican Spice Mix 
• 2x Corn on the Cob  
• 3x Tomatoes  
• 1x Avocado 
• ½ Bunch Coriander 
• 1Tbsp Butter  
• 1x Lemon   
• Olive oil  
• Salt and Pepper 

Method

1. Remove the beef from the fridge at least 1 hour before cooking. 
2. Pat dry the beef fillet and remove the silver membrane that runs along the fillet by peeling it back using a sharp knife. 
3. Cut the eye fillet into similar-sized steaks. 
4. Season with salt, pepper, and sprinkle with the Mexican spice mix. 
5. Peel the husk from the corn and place the corn in a pot with salted water. Bring to a boil and cook for 5-10 minutes until the kernels are soft. 
6. Bring a frying pan to high heat. Drizzle with olive oil. Add the steaks to the pan and sear on each side for 2 minutes, flipping every 2 minutes for a total of 8 minutes until golden brown. 
7. Reduce heat to low, add the butter and the juice of half a lemon. Baste the steaks with the melted butter and set them aside in the pan to rest for at least 10 minutes before slicing. 
8. Meanwhile, finely dice the tomatoes, finely dice the avocado, wash and finely chop the coriander, and add them to a salad bowl. 
9. Drain the corn and cool it down under running cold water until it reaches room temperature.