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Beurre Maître d'Hôtel
serves 4

Beurre Maître d'Hôtel, stuffed with parsley, on a juicy, charred sirloin steakINGREDIENTS

  • 4 tablespoons good unsalted butter, room temperature
  • 2 tablespoons finely chopped flat leaf parsley
  • 1 teaspoon lemon juice
  • Good sea salt
  • Freshly cracked black pepper

PROCEDURE

In a small bowl, mash everything together thoroughly. Then, take a small ice cream scoop and place four perfect balls of butter onto a small plate. Refrigerate for one hour.

If you want to make a steak like the one pictured, buy 4 half-pound bone-in sirloins, and trim some of the excess fat. Rub them all over with olive or vegetable oil, and season with salt and pepper. Heat a large pan over medium-high heat until very hot. Sear the steaks about 3 minutes on each side. Place a ball of beurre maître d’ on each steak as it rests. I like to slice the steaks, and serve them with the warm butter dripping down around them.

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