Beef Steak with Chimichurri and Mashed Potato Recipe | Lively Weekends

Method:
Marinade beef with olive oil, salt and pepper.
Melt butter in a pan sauté garlic and thyme, then add beef fillet and pan sear for 1-2 minutes on both sides.
Pre-heat oven at 200-300 degrees celsius.
Bake beef fillet for 5-7 minutes for medium well

Method:
Combine soften butter, parsley , thyme , oregano , and garlic in a bowl and mix well.
Slit the chicken breasts and open them
Fill a piping bag with the butter mixture.
Sprinkle some salt and crushed peppercorns over the slit chicken breasts. Pipe out the butter mixture in the center, roll tightly and seal the edges. Place the rolls on a plate and refrigerate for 5 minutes.
Spread refined flour and breadcrumbs on 2 different plates. Break eggs into a bowl and whisk well.
Coat chicken rolls with refined flour, dip in eggs and coat with breadcrumbs. Repeat the process once more, place the chicken rolls on a plate and refrigerate for 30 minutes.
Heat sufficient oil in a pan.

Method:
Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
Pat the cookie crumbs into the bottom of a 9” (23cm) pie dish.
Spread the softened ice-cream on top and smooth out.
Freeze for 4 hours , or until the ice-cream is hardened.
Enjoy!