Home > Recipes > Steak with bistro butter

Steak with bistro butter
( SERVES 2 )

Herald on Sunday

No ratings yet

This recipe by Annabel Langbein was prepared for us by Main Course cooking school for a tasty Silver Fern Farms presentation.

350 g	Silver Fern Farms Aged Beef Sirloin Steaks
2 tsp	Olive oil

80 g	Butter, at room temperature
1 Tbsp	Capers, well drained and chopped
½ cup	Parsley, very finely chopped
1 clove	Garlic, crushed
½	Lemon, juice of
2 tsp	Dijon mustard
1 tsp	Flaky sea salt

Remove beef steak from packet 10-15 minutes before cooking to allow to come to room temperature. Rub with oil to coat. Season and cook over medium-high heat until done to your liking (4 minutes each side for medium-rare). Transfer to a plate, cover with tinfoil and a clean cloth and rest for 3-4 minutes before serving.
To make the bistro butter, combine ingrediedients in a blender to form a smooth paste. Using a spatula, scrape the blended butter on to a sheet of tinfoil and form a sausage-shaped roll. Chill in the refrigerator until ready to use. The butter needs to chill to the point of being able to be sliced.
Cut slices about 2cm-thick for each serve.
Just before serving the rested steak, add a slice of butter on to the top of each plated steak. The melted butter adds flavour and moisture to the meat.