Steak Night

Name: Steak Night
Yield: Each butter easily makes enough for 6 to 8 steaks
Ingredients: watercress and/or grilled tomato halves, to serve; 2 tablespoons chopped parsley; a squeeze of lemon juice; 1 teaspoon Worcestershire sauce; 1 tablespoon Dijon mustard; a few good twists of black pepper; 25 g anchovy fillets in oil, drained and roughly chopped; 2 cloves of garlic, crushed; 1 teaspoon white wine vinegar; sea salt and freshly ground black pepper; Beer-battered Onion Rings; a pinch of cayenne pepper; 6-8 steaks (see PS ...); olive oil; 1 tablespoon brandy; 2 tablespoons Dijon mustard; 175 g good-quality lightly salted butter, at room temperature; 100 ml red wine, boiled until reduced to 3 tablespoons, then cooled; 3 tablespoons green peppercorns in brine, drained; 1 tablespoon chopped parsley; leaves from a 10 g bunch of tarragon; 2 teaspoons thyme leaves; 1 small shallot, roughly chopped; 1 small shallot, peeled and roughly chopped; 50 g mature Stilton, crumbled; 25 g dried wild mushrooms, soaked in hot water for 30 minutes, then drained really well; 50 g watercress

Preparation info

Each butter easily makes enough for
6 to 8
steaks

Difficulty
Easy

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

Steak is one of the simplest things to cook. It’s delicious with a dollop of mustard on the side, but to really show off, why not serve it with a selection of flavoured butters? These are best made in advance, giving them time to chill. They’ll keep in the fridge for a couple of weeks or, for those Boy Scouts out there who like to be prepared, you could freeze them and they’ll last for months, ready and waiting for that boys’ night in.

Ingredients

Side dish

Ingredients

Method