Steak and herby butter

Sirloin steak with herby butter

This flavoured butter is also delicious with chicken and white fish or on crusty bread

By , 16 February 2017

(5 votes)

Sirloin steak with herby butter

  • 20 Mins

  • Serves: 2

Nutritional Info
Each 322g serving contains

  • Energy

    2236KJ

    535KCAL

    27%

  • Fat

    27.4g

    high

    39%

  • Saturates

    13.8g

    high

    69%

  • Sugars

    0.3g

    low

    <1%

  • Salt

    0.90g

    low

    15%
of your reference intake.
Typical energy values per 100g: 695kJ/166kcal.
Ingredients
  • 30g Extra Special Somerset Farmhouse Butter, softened
  • 1/2 clove garlic, crushed
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • Finely grated zest 1 mandarin
  • Finely grated zest 1/2 lemon
  • 1tbsp finely chopped parsley
  • 1tsp finely chopped tarragon
  • 1/4 hot paprika
  • 2 x 300g Extra Special 28 Day Matured Beef Sirloin Steaks (at room temperature)
  • 1tsp rapeseed oil
  • Baby leaf salad, to garnish
Method

  • To make the herby butter pats, put the butter, garlic, mustard, Worcestershire sauce, citrus zests, parsley, tarragon and paprika in a small bowl. Mash together with a fork until combined. Shape into two patties with your hands and chill in the fridge until firm.

  • Brush the steaks with rapeseed oil. Heat a large, heavy-bottomed frying pan over a high heat with a drizzle of oil and cook the steaks for 2 mins on each side for rare, or 3 mins each side for medium.

  • Remove from the pan and allow to rest for 1 min on warmed plates. Season generously with freshly ground black pepper. Top each steak with a pat of the herby butter. Serve with shoestring fries and a garnish of baby leaves.