Ingredients

• 400g chat potatoes
• 1 tablespoon olive oil, plus extra, to brush
• 4 x 150g (4cm-thick) beef eye fillets, at room temperature
• 4 prosciutto slices
• 2 bunches asparagus, trimmed
• 80g baby rocket leaves

Tarragon butter

• 100g butter, at room temperature
• 4 anchovy fillets, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons green peppercorns, (see note) drained, roughly chopped
• 1/4 cup tarragon, finely chopped
• 1 lemon, zested

Method

• Step 1 To make tarragon butter, combine all ingredients in a bowl. Place a small sheet of baking paper on a work surface. Spoon butter mixture onto paper and form an 8cm-long log. Roll paper over filling to enclose, twisting ends to seal. Refrigerate for 15 minutes or until firm.
• Step 2 Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to the boil over high heat, then cook for 15 minutes or until just tender. Drain well.
• Step 3 Preheat barbecue grill to high. Place 1 beef fillet on a work surface. Wrap 1 slice prosciutto around edge of fillet. Repeat with remaining beef and prosciutto. Brush both sides of each fillet with extra oil. Season.
• Step 4 Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
• Step 5 Meanwhile, cut butter into 2cm-thick slices. Stand for 5 minutes to bring to room temperature.
• Step 6 Gently smash potatoes. Drizzle oil over potatoes and asparagus, season and cook on the barbecue grill, turning, for 5 minutes or until lightly charred and asparagus is tender.
• Step 7 Divide potatoes, asparagus and rocket among plates. Top with beef and a slice of tarragon butter to serve.