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Juicy Steak with Herbed Butter and Roasted Potatoes

Serves 10-12 portions

  • 250g lightly salted butter
  • A French shallot, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons of fresh parsley
  • 1 tablespoon of fresh tarragon
  • ½ red chilly, finely chopped
  • 2-3 quality anchovy fillets
  • A dash of Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • A good pinch salt and pepper  

 

1. To make the flavored butter – chop butter into cubes and leave at room temperature until slightly softened.

2. Whizz butter and all remaining ingredients in the food processor until combined and fragrant.

3. Spoon the flavored butter into the center of some cling film and make a log shape. Wrap the butter up in cling film and twist both ends as your rolling it on a flat surface. This makes a Ballantine shape (or cylinder).

Juicy Steak with Herbed Butter and Roasted Potatoes

 

Store the butter in the freezer for up to three months. Slice of a 1cm disc and place over warm steak, fish or even chicken when wanting a delicious burst of flavor!


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!