Ingredients:
200g butter, at room temperature
1 garlic clove, crushed
2 drained anchovy fillets, finely chopped
2 tsp Dijon mustard
1 tsp baby capers, rinsed, drained
1 tbs chopped fresh chives
1 tbs chopped fresh continental parsley
6 beef sirloin steaks
Olive oil spray
200g butter, at room temperature
1 garlic clove, crushed
2 drained anchovy fillets, finely chopped
2 tsp Dijon mustard
1 tsp baby capers, rinsed, drained
1 tbs chopped fresh chives
1 tbs chopped fresh continental parsley
6 beef sirloin steaks
Olive oil spray
Method:
Step 1: Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.
Step 2: Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
Step 3: Preheat a barbecue grill or chargrill on high. Season steaks with salt and pepper. Spray with oil. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a serving platter. Slice butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.
Step 1: Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.
Step 2: Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
Step 3: Preheat a barbecue grill or chargrill on high. Season steaks with salt and pepper. Spray with oil. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a serving platter. Slice butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.
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