How to make flavoured butters
For 4 steaks you’ll need 120g good quality softened butter.
- Let the butter stand at room temperature for 20 minutes (don’t use the microwave to soften the butter as it will become too soft).
- Use a wooden spoon to beat the butter in a small bowl until smooth. Season with freshly ground pepper and sea salt.
- Fold in your flavourings (see ideas below). Spoon a little on the steak when serving.
Try these delicious flavoured butter ideas
- 6 semi-dried tomatoes (chopped) and 2 slices prosciutto (chopped).
- 3 finely chopped anchovies and lots of chopped parsley.
- About 6 cooked and finely chopped mushrooms and 2 tsp crushed garlic.
- 1 tbsp horseradish cream and 1 tbsp chopped dill.
- 1 tbsp seeded mustard and 1 tbsp chopped chives.
- 2 tsp crushed garlic, chopped parsley and a squeeze of lemon juice.
- 6 semi-dried tomatoes (chopped), chopped black olives and chopped parsley.
- 1 tbsp Dijon mustard and 1 tbsp finely chopped fresh rosemary leaves.
Making flavoured butters in advance
- Spread the butter mixture onto a sheet of baking paper or glad wrap.
- Roll it around the butter to form a log or sausage shape. Twist the ends to secure.
- Refrigerate until 15 minutes before needed. To serve, slice thin rounds and place on beef. You can freeze flavoured butter for up to 2 months. Place in fridge to defrost before serving.
Tip for making flavoured butters with garlic
To avoid a strong garlicky taste steep the garlic cloves in boiling water for a few minutes before crushing them. This mellows the flavour of the raw garlic.
Use your flavoured butter to baste the steak as it cooks
Make a pocket in the side of a steak with a knife and push a little of the butter into the pocket. Brush the steak with any remaining butter as it cooks. This works well with a thick cut steak (around 3cm) like fillet, rump or sirloin.