A classic French butter from my apprenticeship.
- 225g Unsalted butter, softened
- Touch of tomato ketchup
- ½ tsp English mustard
- 2 Chopped shallots, very finely
- 2 tbsp Chopped parsley
- 2 tbsp Chopped tarragon
- 1 Clove of garlic crushed
- 2 tbsp Brandy
- ½ tsp paprika
- Dash Worcester sauce
- Pinch curry powder
- Zest and juice of 1 lemon
- Salt and freshly milled black pepper
- Just mix well and roll in cling film, chill well.
- Cut and remove the cling film and top the cooked steak.