Recipe: Steak with bistro butter

By Grant Allen

Add a comment
Steak with bistro butter.
Steak with bistro butter.

Serves 2

• 350g packet Silver Fern Farms Aged Beef Sirloin Steak
• 2 tsp olive oil
• Salt and ground black pepper, to taste

Bistro butter
• 80g butter, at room temperature
• 1 tbsp chopped capers, well drained
• 2 tbsp very finely chopped parsley
• 1 clove garlic, crushed
• Juice of ½ lemon
• 2 tsp dijon mustard
• 1 tsp flaky salt

1. 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.

2. 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.

3. 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.

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 24 Feb 2017 22:39:28 Processing Time: 330ms