Steak with bistro butter
This recipe by Annabel Langbein was prepared for us by Main Course cooking school for a tasty Silver Fern Farms presentation.
- Remove beef steak from packet 10-15 minutes before cooking to allow to come to room temperature. Rub with oil to coat. Season and cook over medium-high heat until done to your liking (4 minutes each side for medium-rare). Transfer to a plate, cover with tinfoil and a clean cloth and rest for 3-4 minutes before serving.
- To make the bistro butter, combine ingrediedients in a blender to form a smooth paste. Using a spatula, scrape the blended butter on to a sheet of tinfoil and form a sausage-shaped roll. Chill in the refrigerator until ready to use. The butter needs to chill to the point of being able to be sliced.
- Cut slices about 2cm-thick for each serve.
- Just before serving the rested steak, add a slice of butter on to the top of each plated steak. The melted butter adds flavour and moisture to the meat.