flavoured butter for steaks

I love making sauces for steak, but sometimes it’s nice to have a change. Making flavoured butters to top your steak with is so easy to do and can look really impressive. Flavoured butter is also great to melt over new potatoes or spread over a fresh baguette and baked.

This week, I made a garlic and herb butter using my own fresh herbs to top a fillet steak, served with chunky chips and balsamic roasted tomatoes.


It’s so easy to make yourself – all you need to get started is 100g of a good quality butter at room temperature.

garlic and herb butter

  • 1 x garlic clove, finely chopped
  • a small handful of fresh herbs, chopped – i like a mix of rosemary, parsley and chives
  • salt and pepper

combine the ingredients in a bowl with the butter. season to taste. roll in cling film in to a cylindrical shape and pop in the freezer for an hour and a half to set.

IMG_2405

red wine, rosemary & shallot butter

  • 1/2 tsp olive oil
  • 1 small shallot, finely chopped
  • 30ml red wine
  • 1 x sprig of rosemary, finely chopped
  • salt and pepper

heat the olive oil in a pan over a medium heat and slowly soften the shallots, being careful not to brown them. add in the red wine and rosemary and leave to reduce – the wine should reduce by approximately half. season to taste. set mixture aside to cool. once cooled, add to the softened butter and stir until combined. roll in cling film in to a cylindrical shape and pop in the freezer for an hour and a half to set.

lime, chilli and coriander

  • 1 x lime, zest only
  • 1 tsp cracked dried red chillis
  • 3 tsp chopped fresh coriander
  • salt and pepper

combine the ingredients in a bowl with the butter. season to taste. roll in cling film in to a cylindrical shape and pop in the freezer for an hour and a half to set.

bacon and chive

  • 1 tsp olive oil
  • 2 x rashers of bacon
  • 1 x small handful of fresh chives, chopped
  • salt and pepper

heat the olive oil in a pan over a medium heat and add the bacon rashers. cook and crispy. set aside to cool. once cooled, crumble them up into small pieces. add the crumbled bacon and fresh chives to a bowl with the butter and combine. season to taste. roll in cling film in to a cylindrical shape and pop in the freezer for an hour and a half to set.

mustard butter

  • 1 tbsp grainy mustard
  • salt and pepper

combine the mustard in a bowl with the butter. season to taste. roll in cling film in to a cylindrical shape and pop in the freezer for an hour and a half to set.

roasted garlic butter

  • 1 tbsp olive oil
  • 1 x bulb of garlic
  • salt and pepper

pre-heat oven to 190°c. cut the head off the garlic bulb and drizzle with olive oil. season with lots of salt and pepper. wrap the bulb in 1 x layer of baking paper and then 1 x layer of tin foil, and pop in the oven for 30 minutes. remove from the oven and set aside to cool. once cooled, pop the cloves out of the bulb using your fingers. they should be really soft at this point and easy to mash using the back of a fork. once mashed, combine in a bowl with the butter. season to taste. roll in cling film in to a cylindrical shape and pop in the freezer for an hour and a half to set.

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