Peppercorn and herb butter with steak

Liven up some simple butter with just a couple of ingredients. This is also great tossed through pasta or melted over green veges. Make a batch and freeze it - it will last for months.

Ingredients

75 g	Butter, slightly softened
1 Tbsp	Peppercorns, roughly ground or chopped
1 handful	Fresh mixed herbs, chopped (parsley, chives, basil, tarragon)
4	Sirloin steaks
1 Tbsp	Olive oil

Directions

1. Put the peppercorns into a bowl with butter, herbs and a good pinch of salt. Mix well, then spoon onto a piece of greaseproof or baking paper.
2. Roll up into a log shape in the paper and twist each end together to encase the butter. Put in the freezer to firm up slightly.
3. Put the steaks into a dish and rub in the oil.
4. Heat a frying pan over a high heat and fry the steaks for 2-3 minutes on each side for medium-rare.
5. Remove butter from the freezer and slice into discs.
6. Top the hottest side of each steak with the butter and serve with a salad.