KEY POINTS:
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.
Peppercorn and herb butter with steak
Serves 4
1 tbsp mixed peppercorns, roughly ground or chopped
75g butter, slightly softened
A large handful freshly chopped mixed soft herbs (parsley, chives, basil, tarragon)
4 sirloin steaks
1 tbsp olive oil
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.
- Detours, HoS