Steak With Seasoned Butter Recipe
Summary
Preparation Time35 MinCooking Time10 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Butter stick | 1 | |
| Prepared horseradish | 1 Tablespoon | |
| Grainy mustard - 1/2 teaspoon | ||
| Blue cheese | 2 Ounce | |
| Lemon peel | 1/2 Teaspoon | |
| Boneless sirloin steaks - 4 (about 6 ounces each) | ||
| Oil | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Layer a plate with a sheet of waxed paper.
2) Put half of the butter in a small bowl.
3) Now add the horseradish, mustard, 1/4 teaspoon salt, and a pinch of pepper and stir until folded.
4) Keep in the fridge for 15 minutes to firm slightly.
5) Spoon into a small pastry bag with a wide star tip and pipe out 4 rosettes with the flutter on the paper-lined plate.
6) Keep the remaining butter in another bowl.
7) Now add the blue cheese, lemon peel, and a pinch each of salt and pepper and mix well.
8) Keep in the fridge for 15 minutes to stiffen a little.
9) Ladle into the pastry bag and pipe another 4 rosettes onto the same plate.
10) Store in freezer while you prepare the steaks.
11) Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the meat as seasoning.
MAKING
12) Heat the oil in a large skillet over moderate heat.
13) Now add the steaks and cook for 4 minutes, turning once, for medium-rare, 6 minutes for medium and 8 minutes for well done.
SERVING
14) Arrange the steaks on individual serving plates, then place a dollop of each butter on top.
15) Scatter on top with parsley and serve.
1) Layer a plate with a sheet of waxed paper.
2) Put half of the butter in a small bowl.
3) Now add the horseradish, mustard, 1/4 teaspoon salt, and a pinch of pepper and stir until folded.
4) Keep in the fridge for 15 minutes to firm slightly.
5) Spoon into a small pastry bag with a wide star tip and pipe out 4 rosettes with the flutter on the paper-lined plate.
6) Keep the remaining butter in another bowl.
7) Now add the blue cheese, lemon peel, and a pinch each of salt and pepper and mix well.
8) Keep in the fridge for 15 minutes to stiffen a little.
9) Ladle into the pastry bag and pipe another 4 rosettes onto the same plate.
10) Store in freezer while you prepare the steaks.
11) Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the meat as seasoning.
MAKING
12) Heat the oil in a large skillet over moderate heat.
13) Now add the steaks and cook for 4 minutes, turning once, for medium-rare, 6 minutes for medium and 8 minutes for well done.
SERVING
14) Arrange the steaks on individual serving plates, then place a dollop of each butter on top.
15) Scatter on top with parsley and serve.
Chef
