HERB ANCHOVY STEAK BUTTER
Take your steaks or roast meats to the next level with a simple compound butter. A great way to use up leftover fresh herbs that might otherwise end up in the bin.
Add a knob of this anchovy and caper butter to the pan while you cook your steak or serve it fresh on the side.
Prep 00:05
Cook 00:05
Makes approx. 150g
Super easy
Ingredients
150g unsalted butter, softened
2 anchovies
1 Tbsp baby capers
2 tsp dijon mustard
1/2 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Method
Step 1. Place the butter, anchovies and mustard into a small food processor and blitz until combined.
Step 2. Add the herbs and capers and blitz again until smooth. Use straight away or cover and store in the fridge or freezer for later.
Notes:
* If you don’t have a food processor, you can mix all of this by hand. Chop everything finely and add it to a bowl. Mash it together with a spoon.
