125ml olive oil
30ml red wine vinegar
125ml finely chopped parsley
125ml finely chopped roasted peppers (Search the recipe: How to prepare Smokey Sweet Peppers)
4 cloves of garlic, minced
10ml oregano/thyme leaves
5ml salt
Add all the ingredients to a small mixing bowl and stir together.
Set aside for 30 minutes so that the flavours can develop.
Serve with flame grilled rump steak.
Flavoured butters are a simply way of adding flavour and punch to meat, easy to make and can be kept in your freezer for when you need it! The Olive Butter is particularly good with chicken, fish and roast vegetables! The method for the three flavoured butters are the same.
Café de Paris Butter:
125g butter
30ml chives, finely chopped
15ml parsley, finely chopped
5ml Dijon Mustard
1 clove of garlic, minced
5ml capers
1 anchovy fillet
the zest of half a lemon, finely grated
Method:
Allow the butter to come to room temperature and soften.
Mix all the ingredients together.
Spread a piece of plastic wrap on a kitchen surface, spoon the mixture on top and roughly shape it into a log shape.
Fold the edge of the plastic wrap closest to you over the log shape and proceed to roll the butter in the plastic so that you have a plastic sausage.
Now take hold of the two ends (the overhanging/extra plastic wrap) and roll the butter away from you on the surface.
Tie the plastic ends and freeze until required.
Olive Butter:
125g butter, softened
190ml olives, chopped
15ml rosemary, chopped
salt to taste
Garlic Butter:
125g butter, softened
3 cloves of garlic, minced
1,2ml salt
1,2ml pepper
There is nothing like a good, well cooked steak except when it has the perfect sauce to go with it and a classic Béarnaise sauce is always a winner. This is an easy version of the classic that will not split but will deliver on taste.
25g butter
1 small onion, very finely chopped
5ml white wine vinegar
100g crème fraîche
5ml Dijon mustard
2,5ml capers, chopped
a small handful of fresh parsley, chopped
Melt the butter in a small saucepan over a medium heat.
Add the chopped onion and gently cook for 5 minutes.
Add the white wine vinegar and cook for another 2 minutes.
Remove the saucepan from the heat and stir in the crème fraîche, mustard and capers.
Serve on a well cooked sirloin steak.
My Whisk and I 