Method

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