BEEF · hayden quinn recipe
6 November 2022
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.
Ingredients
- 150g unsalted butter, softened
- 2 anchovies
- 1 tbs baby capers
- 2 tsp dijon mustard
- ½ cup finely chopped flat leaf parsley
- ¼ cup finely chopped chives
Method
- Place the butter, anchovies and mustard into a small food processor and blitz until combined.
- 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.
Watch Hayden make it
Follow along
Recipes, travel and what I'm cooking in Studio Maybe.
