Steak with Herbed Butter and Spinach
Preparation time 10 minutes | Serves 4
- 4 good quality steaks, preferably pasture fed and aged Herbed Butter
- Sea salt
- Extra Virgin Olive Oil
- Herbed butter: 250 g good quality Butter we suggest Lescure butter 1 clove garlic crushed 2 anchovy fillets finely chopped Juice of a lemon ¾ cup each mixed herbs such as parsley, thyme, tarragon Salt and Pepper
- Spinach: 2 bunches English Spinach thoroughly washed and drained, stems removed and roughly chopped 1 clove garlic sea salt and pepper
Experiment with different ingredients including herbs and shallots. Use flavoured butters on BBQ meats and with roasts. Freeze extra butter remove 30 minutes before use to soften.
Blanch the herbs for 1 minute in boiling water, drain and refresh under cold water.
Process butter and all the other ingredients in a blender.
Roll in foil into a sausage shape, place in a container and refrigerate.
Heat pan over high heat add oil and heat until smoking.
Fry steak on both sides until pink.
Remove from pan, top with slice of herbed butter and allow steak to rest for a few minutes while cooking spinach.
Using pan that the steak was cooked in heat over medium high heat.
Add olive oil, briefly saute garlic then add spinach.
Saute until cooked, add salt and pepper to taste.
Plate spinach and top with steak. Serve with roast, mashed or baked potatoes.
Recipe courtesy of Wiffens.