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
Sirloin steak with herby butter
  • Ready in: 20 mins
  • Serves: 2
  • Price: £7.29 per serving
Nutritional Info
Each 322g serving contains
  • Energy 2236KJ 535KCAL
    27%
  • Fat high
    27.4g
    39%
  • Saturates high
    13.8g
    69%
  • Sugars low
    0.3g
    <1%
  • Salt low
    0.90g
    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.